Spicy Tuna Jalapeno Poppers

Spicy Tuna Jalapeno Poppers

This was one of those ideas that has been kicking around in my phone for a while but I didn’t make it cause I was having trouble with the execution. I finally realized that a small piece of nori wrapped around the jalapeno in place of what would normally be bacon on a jalapeno popper was just the thing to bring this mash-up together. I also sprinkled some panko and scallions on top to finish off this fun new twist on a tailgating classic. I loved how these came out, they were nice and spicy and had a great spicy tuna flavor. I am realizing now, I wish I put some wasabi on top!

My spicy tuna recipe comes from the first time I tried it. I lived in Bermuda and it was at a restaurant called Harbourfront. They had the best spicy tuna I have still to this day have ever had. When I was leaving the island I asked what was in it and wrote it down and always used it as a guide.

I was worried about finding fresh fish here in Columbus, but at Whole Foods, the guy told me he eats the fish raw all the time. I know its corporate policy that they aren’t actually supposed to say that, so I immediately trusted him.

Mayo, sriracha, soy sauce, rice vinegar, ginger, and togarachi.

I tried not to just eat this by the spoonful but it was hard.

Broil the jalapenos to blister the skin.

Wrap the nori around the peppers and top with breadcrumbs and scallions. So good!

Spicy Tuna Jalapeno Poppers

Spicy tuna filling inside a roasted jalapeno.
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Appetizer, Snack
Cuisine: Japanese
Servings: 12 poppers


  • 1 pound tuna good quality from a fish guy you trust, or "sushi grade"
  • 2 tablespoons mayo
  • 1 tablespoon sriracha
  • 1 teaspoon soy sauce
  • 1 teaspoon rice vinegar
  • 1 teaspoon grated ginger
  • 1 teaspoon togarachi seasoning
  • salt and pepper to taste
  • 6 large jalapenos
  • 2 sheets nori
  • scallions for garnish
  • toasted panko breadcrumbs for garnish


  • Use a sharp knife to dice the fish into small cubes, as small as you can make them. Place in a large bowl and add the mayo, sriracha, soy sauce, vinegar, ginger, and togarachi. Season with salt and pepper and taste. Adjust seasonings to your personal tastes, adding more of any of the ingredients if you desire, for example if you like it more spicy or more mayoy, then you can add more sriracha or mayo. Cover and set in the fridge until ready to use. You don't want to make this more than like a half hour ahead of time though.
  • Cut the jalapenos in half, starting at the tip of the stem. Doing it this way helps the entire jalapeno stay in a boat shape and hold in the ingredients. Place the peppers on a baking sheet cut side down. Preheat the oven to broil on high. Brush the peppers with a little oil. Broil the peppers to slightly blister the skin. Remove from heat, flip over, and gently season with salt on the insides. Allow to cool slightly.
  • Cut the nori with a sharp knife into 1 inch wide strips. You will see a "grain" on the nori, so make sure to follow the grain for better slices. Fill the peppers with the tuna mixture nice and full. Turn on one of your stove burners (doesn't matter electric or gas) and wave one of the nori strips over the heat from the burner. You should see the paper crisp up slightly. Wrap the paper around one of the jalapenos, using a little water at the bottom to seal it tight. Repeat with the remaining jalapenos.
  • Line up the peppers on a serving dish and sprinkle with breadcrumbs and scallions. Serve.

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