Spicy Tuna Filling
This filling is a staple for quick hand rolls, rice bowls, or toasted sandwiches. It relies on the interplay between the creaminess of the mayo and the sharp bite of the chili paste.
Dry tuna is better tuna.
If the tuna is too wet, the filling will turn into a soup. Press the fish against a fine-mesh sieve or paper towels until it is completely drained.
- mixing bowl
- fork
- fine-mesh sieve
What goes in.
- 1 can (5 oz)tuna in water, drained well
- 3 tbspJapanese mayonnaise
- 1-2 tspSriracha
- 1/2 tsptoasted sesame oil
- 1 stalkscallion, finely sliced
- 1/4 tsptogarashi (optional)
Use a fork to control the texture
Don't mash the tuna into a paste. Use the tines of a fork to gently break the larger chunks into smaller, individual strands so the sauce coats every piece without turning it into mush.
The method.
Drain the tuna
Empty the can into a sieve and press firmly with the back of a spoon to remove all excess liquid.
Flake the fish
Transfer the tuna to a bowl and use a fork to break up the larger chunks into a loose, shredded consistency.
Emulsify the sauce
Add the mayonnaise, Sriracha, and sesame oil to the bowl. Fold gently until the mixture is uniform and coats the fish strands.
Finish
Fold in the scallions and top with a pinch of togarashi if you want extra heat and texture.
Other turns to take.
Crunchy style
Add 1 tablespoon of finely diced cucumber or tempura flakes for an added snap.
Citrus profile
Squeeze a tiny drop of fresh lime juice into the mixture to brighten the heavy fats of the mayo.
When it doesn't go to plan.
Use Japanese mayonnaise, like Kewpie, because it is made with egg yolks rather than whole eggs, creating a thicker, richer consistency.
Let the mixture sit in the refrigerator for 15 minutes before serving so the flavors settle into the tuna.
If you find the heat level too intense, add a tiny pinch of sugar to round out the bite of the Sriracha.
The ones that keep coming up.
Can I use tuna in oil?
You can, but the filling will be much richer. If you use oil-packed tuna, drain it partially, but not as aggressively as the water-packed variety.
How long will this last?
Keep it in an airtight container in the coldest part of your refrigerator for up to 24 hours.
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