We love sharing simple tuna recipes that turn premium sushi-grade ahi tuna into crowd-pleasing meals in minutes. These spicy tuna poke lettuce wraps bring together a quick ginger-soy marinade and fresh toppings for a light, flavour-packed bite that’s always a hit.
Tips for this recipe
- Use only sushi-grade tuna from a trusted source and keep it well chilled until assembly.
- Pat the tuna cubes dry gently before marinating for better flavour absorption.
- Marinate briefly for just a few minutes to keep the fish fresh and tender.
- Prepare all vegetables while the tuna marinates so assembly is fast.
- Use crisp butter lettuce leaves that hold their shape for the perfect wrap.
- Serve immediately for maximum freshness and crunch.
Spicy tuna poke lettuce wraps
Ingredients
Equipment
Method
- Dice the tuna into bite-sized pieces.
- In a medium bowl whisk together the soy sauce, sesame oil, Sriracha sauce, lime juice and brown sugar.
- Transfer the diced tuna to the marinade. Let the tuna sit in the marinade for a few minutes while you finish prepping the rest of the ingredients.
- Thinly slice the scallions (green onions).
- Seed and dice the cucumber.
- Dice the avocado.
- Rinse the butter lettuce and separate the leaves.
- Roughly chop the roasted macadamia nuts.
- Add half of the diced cucumber, diced avocado and sliced scallions to the marinated tuna. Toss gently to combine.
- Fill each butter lettuce cup with a tiny bit of cooked white rice.
- Add a small mound of the spicy tuna mixture to each cup.
- Top with the remaining cucumber, avocado and scallions.
- Sprinkle with the chopped roasted macadamia nuts and sesame seeds.
- Serve the lettuce wraps with extra lime wedges.
Notes
Level-up ideas:
- Add a sprinkle of furikake for extra savoury crunch.
- Include thinly sliced jalapeño for more heat.
- Drizzle with a touch of spicy mayo on top.
Tried this recipe?
Let us know how it was!Side Pairings
- Steamed edamame – adds protein and a satisfying pop of texture that complements the spicy tuna perfectly.
- Cucumber salad – light and refreshing with extra crunch that echoes the cucumber inside the wraps.
- Miso soup – warm and savoury broth that balances the chilled, spicy tuna without overpowering it.
Why it works
- Sesame oil and soy deliver rich fat and salt that coat the tuna.
- Sriracha and lime juice provide bright heat and acid.
- Brown sugar balances the marinade without sweetness overload.
- Avocado and cucumber add creaminess and freshness.
- Roasted macadamia nuts deliver the crunchy fat element that ties everything together.
This recipe is grounded in classic spicy tuna poke but upgraded with lettuce wraps and roasted macadamia nuts for indulgent texture contrast while keeping the focus on the tuna.
Pro tips for the best spicy tuna poke lettuce wraps
Use a very sharp knife for clean bite-sized cubes without crushing the tuna.
Toss gently when combining so the tuna stays intact.
Keep everything chilled until the final assembly for food safety and best texture.
Adjust Sriracha to your preferred heat level.
Choose firm butter lettuce leaves that hold their shape when filled.
How to serve your spicy tuna poke lettuce wraps
Serve these wraps immediately while the tuna is fresh and the lettuce is crisp. Arrange on a platter with extra lime wedges for squeezing. They make an excellent light lunch, appetizer or weeknight dinner. Leftovers should be consumed the same day – store components separately in the fridge.
Frequently asked questions
Can I use frozen ahi tuna for this recipe?
Yes. Thaw completely in the refrigerator and ensure it is sushi-grade quality before cubing and marinating.
Is this recipe gluten-free?
Yes – simply use tamari instead of regular soy sauce for the same great flavour.
Ready to make your tuna dinner even better?
Save or print the recipe card above and give it a try tonight. For the best results we highly recommend using our premium sushi-grade tuna. Shop tuna
