Fresh fish, Sriracha and Duke’s mayonnaise make this dish a best-seller at the Warehouse District restaurant.
Recipe courtesy Humble Pie

 

Tuna Tartare with Spicy Mayo and Pork Rinds

Ingredients 

• 2 cups (about 2 small fillets) yellowfin tuna
• 1/4 cup Duke’s mayonnaise
• 1 tablespoon Sriracha
• 1 clove garlic
• 1 to 2 teaspoons of mirin or rice wine vinegar
• 2 to 3 teaspoons soy sauce
• 2 to 3 teaspoons wildflower honey
• 2 tablespoons minced shallot
• 2 tablespoons sliced chives
• 2 bags pork rinds
• Salt and pepper to taste

Directions

Cut tuna into chunks, then dice into small pieces. In a small bowl, combine the Sriracha, garlic, mirin, soy sauce, honey, shallot and chives. Pour over the tuna, then add in mayonnaise a spoonful at a time until you have a consistency that you like (you may have some left over). Season with salt and pepper to taste and serve with pork rinds.