Michael’s Spicy Wasabi Tuna Tartare

A Delicious Starter for Summer Entertaining

Michael, one of my seven nephews, is a chef.  We love talking food and eating out together, in fact he came along on my recent amazing food trip to Tennessee and we had a ball.

A few years ago we had Friday night dinner together in Melbourne, where he lives, and he whipped up this divine Spicy Wasabi Tuna Tartare. Imagine my disappointment that I missed the week before when he smoked and BBQ’d his own brisket!

One bite of the tuna tartare and I was hooked. Michael has so kindly shared his recipe, a recipe inspired by his time at Coda in Melbourne.

He served the tartare with charcoal lavosh – super crisp, jet black crackers which were the perfect accompaniment. Any cracker would do, but these took it to another level.

If you want to make this dish ahead, mix everything together except the wasabi mayo and then just before serving, mix it through.

One of our favourite Dinosaur Design plates. Purple!
One of our favourite Dinosaur Design plates. Purple!

Michael's Spicy Wasabi Tuna Tartare

The wasabi mayo recipe makes quite a lot and you only need a little for the tartare. Reduce the quantity or use the rest to dollop on grilled fish or chicken.
Prep Time 20 minutes
Total Time 20 minutes
Course Sides and Starters
Servings 4 people


Wasabi Mayo

  • 200 grams Kewpie (Japanese) mayonnaise
  • 1 tube prepared wasabi paste 50 grams
  • 1 tablespoon finely grated fresh ginger
  • 1 teaspoon freshly ground black pepper
  • 1 Lime juiced

The Tartare

  • 240 grams sashimi grade tuna cut into 1 cm dice
  • 1/2 red banana chilli very finely chopped
  • 2 spring onions (scallions) finely sliced into rounds
  • 1/2 red onion very finely chopped
  • 1 teaspoon soy sauce
  • 1 1/2 tablespoons wasabi mayonnaise see below


  • Make the wasabi mayo by mixing together the ingredients in a bowl. Season to taste with pepper and lime.
  • In a medium bowl, carefully toss together all the tartare ingredients. Season to taste with extra wasabi mayo, soy or lime. Serve with crackers.


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