Recipe courtesy of Seth Raynor

Tuna Martini

  • Level: Easy
  • Total: 10 min
  • Prep: 10 min
  • Yield: 1 serving
Save Recipe


4 ounces sushi-grade tuna, cut into 1/4-inch dice

1 teaspoon sesame oil

Kosher salt

2 ounces creme fraiche

1/2 teaspoon Thai Sri Racha

1/2 teaspoon tamari or soy sauce

1 teaspoon finely sliced scallion

Roasted white and black sesame seeds, for garnish

1 fried gyoza or wonton skin

1/2 teaspoon pickled julienne ginger

1/2 teaspoon wasabi infused flying fish roe


  1. Combine tuna with sesame oil and kosher salt, to taste. Set aside. Mix creme fraiche with Sri Racha and kosher salt, to taste. Place creme fraiche mixture in the bottom of a 6-ounce martini glass. Put seasoned tuna on top of creme fraiche. Drizzle soy sauce on top of the tuna. Sprinkle scallions and sesame seeds on top of the tuna. Gently place the fried gyoza or wonton skin on top of tuna. On either side of the skin, place julienned ginger and wasabi infused fish roe.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Ahi Tuna Parfait with Two Caviars

Seared Tuna

Icing on the Cake Martini

Chimney Tuna Loin

Grilled Tuna Nicoise Platter

Yellowfin Tuna with Wasabi Cream

Tuna Lobster Roll with Curry Granita

Ahi Tuna Parfait with Wasabi Tobiko Vinaigrette

🤤 More Drool-Worthy Recipes