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Spicy Sesame Tuna Tartare

Scott Phillips

Yield: Yields 16

Servings: 6 to 8

Lighter than sushi, this hors d’oeuvre features the delicious contrast between silky raw tuna and crunchy rice crackers. You need very little wasabi for this recipe, so if you don’t already have some, ask for a few packets from your supermarket’s sushi bar or your local Japanese restaurant.


  • 8 oz. sushi-grade tuna
  • 2 Tbs. thinly sliced scallions
  • 1 tsp. reduced-sodium soy sauce
  • 1 tsp. Asian sesame oil
  • 1 tsp. black or white sesame seeds
  • Wasabi paste
  • 16 plain or sesame rice crackers
  • Flaky sea salt

Nutritional Information

  • Calories (kcal) : 50
  • Fat Calories (kcal): 20
  • Fat (g): 2
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 0.5
  • Monounsaturated Fat (g): 0.5
  • Cholesterol (mg): 10
  • Sodium (mg): 340
  • Carbohydrates (g): 1
  • Fiber (g): 0
  • Protein (g): 7


  • Use a very sharp knife to cut the tuna into 1/4-inch dice. Toss the tuna with the scallions, soy sauce, sesame oil, and sesame seeds. Spread a tiny dab of wasabi paste on each rice cracker. Mound 1 packed Tbs. of the tuna tartare on each cracker. Sprinkle each lightly with sea salt and serve.


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Reviews (1 review)

  • Krispie | 05/30/2016

    I have made this several time and it never disappoints. It's very easy and super delicious. Just be careful how much wasabi paste you spread on the cracker!

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