Crispy Rice Spicy Tuna
Seared ahi tuna served over crispy rice cakes with a kick of sriracha mayo. Ready in 10 minutes—perfect for a light snack or appetizer.
- Total time
- 10 min
- Servings
- 2
- Calories
- 280
- Protein
- 22g
Ingredients
- ½ lb sushi-grade ahi tuna fillet
- 1 cup crispy rice cereal or rice cakes, crushed into bite-sized pieces
- 2 tbsp sriracha
- 3 tbsp mayonnaise
- 2 tsp sesame seeds
Instructions
- 1
Whisk sriracha and mayo together in a small bowl until smooth.
- 2
Pat tuna dry with paper towels. Season generously with salt and pepper on all sides.
- 3
Heat 1 tbsp oil in a skillet over medium-high until it shimmers, about 90 seconds.
- 4
Sear tuna 60 seconds per side without moving. Crust should form; center stays rare.
- 5
Remove tuna to a cutting board. Let rest 1 minute, then slice into 1/4-inch pieces.
- 6
Arrange rice cakes on a plate. Top each with sriracha mayo, a slice of tuna, and sesame seeds.
- 7
Serve immediately while rice is still crispy.
Tools you’ll need
- small mixing bowl
- paper towels
- 12-inch skillet
- cutting board
- sharp knife
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