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    Home » Recipes » Gluten Free » Spicy Tuna Bites

    Published: Mar 12, 2019 · Modified: Jan 28, 2021 by Alicia This post may contain affiliate links.

    Spicy Tuna Bites

    Jump to Recipe Print Recipe
    Spicy Tuna mix on top of a watermelon radish with green onion on top

    These Spicy Tuna Bites make a great healthy snack. A low carb, Whole30 appetizer, and paleo-friendly as well as dairy and gluten free, they're quick and beautiful!

    Spicy tuna on top of watermelon radish arranged on a plate with a bottle of hot sauce

    Spicy tuna rolls are one of my favorite foods, but good grief they’re difficult to make at home! Not only does the rice have to be the perfect stickiness, but then you have all the rolling and pressing. For these appetizers, I wanted that same flavor but with half of the effort. Thus these spicy tuna bites were born.

    Actually the “spicy tuna roll” did not even originate in Japan, but in LA. It was essentially a good way to use up the parts of tuna that weren’t prime enough for nigiri. According to one of the chefs in The Story of Sushi, they actually used Tex-Mex chili sauces to make the spicy mayo when this became popular in California. How resourceful!

    Ingredients

    Sushi Grade Tuna - For these spicy tuna bites, unless you want to cook your tuna all the way through, you want to make sure to use a high quality tuna. If you prefer to not sear it at all, I would look into sushi/sashimi grade, which can typically be found in the freezer section at Whole Foods. Ahi, yellowfin, and sashimi will all work fine. If you prefer your tuna more on the rare side, stick with searing 1 minute per side. For medium rare, 2-3 minutes per side will work best.

    Watermelon Radish - This is a large radish that's light green on the outside and pink on the inside. It's the perfect size for these! It can be tricky to find these sometimes and regular radishes are quite small. If you can’t find watermelon radish, good substitutes would be sliced jicama, cucumber, rice cakes, or wonton chips.

    Spicy Mayo Options

    • For store-bought mayonnaise I like to use either Sir Kensington’s Organic or Primal Kitchen’s Avocado Oil Mayo (btw this is super cheap at Costco). You can also make your own mayo using this recipe.
    • My favorite clean sriracha is Lingham's or Underwood Ranches. 
      If you can tolerate rice vinegar, Fix is another good one.
    • You may be able to find other local brands in store that are fine, just check your labels. Of course Tabasco is a good alternative as well.
    Seared tuna dripping with spicy mayo and topped with chives on a plate

    Other Appetizer Recipes

    If you love these spicy tuna bites, give these other healthy recipes a try. 

    Spinach Artichoke Dip
    Sesame Ginger Wings (also dairy free/paleo/Whole30)
    Artichoke Hummus Dip
    Southwestern Egg Rolls (Air Fried)

    Updated on January 28, 2020 with new recipe tips.

    If you make any of my recipes, don’t forget to tag me #thedizzycook or @thedizzycook on Facebook and Instagram. And please leave a review below!

    Spicy Tuna mix on top of a watermelon radish with green onion on top

    Spicy Tuna Bites

    The easiest appetizer you can make, these tuna bites are quickly seared and topped with a spicy mayo sauce. Put on radishes, jicama, or rice cakes for a delicious and healthy snack. 
    5 from 2 votes
    Print Pin Rate
    Course: Appetizer
    Cuisine: American, Asian, Snacks
    Prep Time: 10 minutes
    Cook Time: 1 minute
    Total Time: 11 minutes
    Servings: 10 bites
    Calories: 55kcal
    Author: Alicia

    Ingredients

    • ½ lb fresh, high quality tuna (if not cooking through)
    • 1-2 large watermelon radish
    • 2 tablespoons mayonnaise
    • 1 tablespoon sriracha or hot sauce
    • 1-2 tablespoons fresh chives, chopped
    • oil for searing
    US Customary - Metric

    Instructions

    • Over medium high heat, add a small amount of oil in a pan and sear your tuna. 1 minute per side for rare, 2-3 minutes per side for medium rare. Remove from pan and allow to cool, then slice into small cubes.
    • In a separate bowl, combine hot sauce with mayonnaise and slice your watermelon radish about ¼" thick. Top radishes with tuna, drizzle with spicy mayo, and add chives on top. Serve immediately. 

    Notes

    • If you can't find watermelon radish, substitute thick slices of jicama, cucumber, wonton chips or rice cakes. 

    Nutrition

    Calories: 55kcal | Carbohydrates: 1g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 68mg | Potassium: 100mg | Fiber: 1g | Sugar: 1g | Vitamin A: 513IU | Vitamin C: 4mg | Calcium: 7mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @thedizzycook or tag #thedizzycook!
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    About Alicia

    Alicia is a vestibular migraine advocate and the bestselling author of The Dizzy Cook: Managing Migraine with More Than 90 Comforting Recipes and Lifestyle Tips. Her articles and recipes have been featured by Healthline, Parade, mindbodygreen, Today, Good Morning Texas, the Vestibular Disorders Association, and the American Migraine Foundation. Read More

    Reader Interactions

    Comments

    1. Jenn Bartlett says

      April 28, 2021 at 2:53 pm

      5 stars
      Easy and healthy!

      Reply
    2. Mickayla says

      March 14, 2019 at 7:47 pm

      Too funny, you're a mind reader! I was just craving sushi and researching what type of fish to use this weekend. Although I've been known to advocate for the same fish you mentioned at Whole Foods - apparently there is no standard for what "sushi grade" fish means! So it could mean everything or nothing. Just FYI for anyone curious about the topic:

      According to the great world of the web, large species of tuna do not contain parasites. After extensive searching, I found this FDA document that seems to support that concept. https://www.fda.gov/downloads/Food/GuidanceRegulation/UCM252383.pdf

      Although it appears to be safe, I personally still feel a little uneasy with trusting that. I found these FDA guidelines on how to make any type of fish safe and free from live parasites! I've set my freezer to -21 degrees Celsius and will wait until next weekend now 😀
      https://www.fda.gov/downloads/Food/GuidanceRegulation/UCM252393.pdf

      Reply

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    Meet the Cook! I’m Alicia, cookbook author and recipe developer. I was diagnosed with Chronic Vestibular Migraine in 2016 - a diagnosis that changed my life. I’ve gone from bedridden to extremely active by implementing migraine diet, incorporating key supplements, and making lifestyle changes. The Dizzy Cook is a collection of my delicious recipes that everyone will love, and tips for anyone that struggles with migraine attacks.

    About The Dizzy Cook

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    • Beef Stew Recipe without Wine
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    Favorite Healthy Recipes

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    Meet the Cook! I’m Alicia, cookbook author and recipe developer. I was diagnosed with Chronic Vestibular Migraine in 2016 - a diagnosis that changed my life. I’ve gone from bedridden to extremely active by implementing migraine diet, incorporating key supplements, and making lifestyle changes. The Dizzy Cook is a collection of my delicious recipes that everyone will love, and tips for anyone that struggles with migraine attacks.

    About The Dizzy Cook

    Popular Recipes

    • Creamy Boursin Pasta
    • Beef Stew Recipe without Wine
    • Lazy Lasagna
    • No Tomato Chili (Texas-Style)
    • Anti-Inflammatory Smoothie
    • Air Fryer Flank Steak

    Get New Posts via Email

    Subscribe for new recipes, tips, and discounts.

    Favorite Healthy Recipes

    • Stir Fry Without Soy Sauce
    • Beef Protein Bowl
    • Mediterranean Baked Halibut
    • Dutch Oven Pot Roast (Wine-Free)
    • Baked Chicken Kabobs
    • Chicken and Brown Rice Soup

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