Geoffrey Zakarian makes his Spicy Tuna Tartare, as seen on The Kitchen, Season 31.
Recipe courtesy of Geoffrey Zakarian

Spicy Tuna Tartare

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  • Level: Easy
  • Total: 1 hr 20 min (includes pickling time)
  • Active: 20 min
  • Yield: 8 servings


Pickled Radishes:


  1. In a medium bowl, whisk together the mayonnaise, soy sauce, sriracha, garlic and ginger. Add the tuna to the sauce and gently stir to coat. Adjust seasonings.
  2. To serve, top each endive leaf with about 1 tablespoon of the crudo, some Pickled Radishes and a sprinkle of chives. Serve immediately.

Pickled Radishes:

Yield: about 1 pint
  1. In a glass measuring cup, add the hot water, vinegar, sugar, salt, honey and some pepper. Stir until the sugar and salt dissolve. Add the radishes to a glass jar and pour the pickling liquid over them. Set aside to pickle for 1 hour. After 1 hour, cover the jar and refrigerate.