Spicy Tuna for Sushi

March 10, 2006
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Since Sushi is not one of my specialties, I consulted my nephew Chef David, who is a real Sushi fanatic. Here is his response.

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Spicy Tuna is a funny thing. There are hundreds of different recipes out there. There are two ways that I make it that I think are the best, or at least close to the best, that there is. First thing that is a major no-no is using hot sauce in your recipe. There are a lot of recipes that call for it but the vinegar base that most hot sauces have really overpowers the spicy sauce. So here are the two versions I like.


  • 8oz Fresh Tuna Chopped
  • ½ to 1 Jalapeno chili Pepper minced
  • 2.5 Tablespoons Hellman’s Mayo… (any other brand changes the flavor)


  1. Mix all ingredients….. Add more pepper as desired for heat.

The other recipe…. which I like much more…. but is very different than the first…


  • 8 oz. Fresh Tuna Chopped
  • ½ to 1 Jalapeno chili Pepper minced
  • 2½ Tablespoons Hellman’s Mayo… (any other brand changes the flavor)
  • ½ teaspoon Toasted sesame oil
  • 1 Tablespoon marinara sauce (counters the bitterness of the oil and adds good color.)
  • 1 Tablespoon masago (caviar….. optional…. but really gives a nice flavor and texture to the final product.)



The words of this author reflect his/her own opinions and do not necessarily represent the official position of the Orthodox Union.