In a medium bowl, combine the drained tuna, mayonnaise, 2 teaspoons of the sriracha, and black pepper to taste. Mix with a fork until everything is fully combined.

“This bowl is pretty simple. It’s our Yellowfin tuna. It has the poké basics, so sea salt, green onions, and sesame seeds. It has our creamy togarashi sauce, which is a spicy mayo. We use Japanese ...

These spicy tuna bowls from Chef Justy Martinez at Bonefish Grill are a zesty alternative to no-meat Fridays during Lent! Ingredients (makes 2 servings): 6 oz tuna sashimi slices 1 cup cooked ...