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Tuna Tartare In Phyllo Cups

Tuna Tartare In Phyllo Cups

  • Yield: 12 phyllo cups, about 6 servings


  • 1 pound best-quality tuna
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons finely diced shallot
  • 3 tablespoons nonpareil capers, rinsed and chopped
  • 2 tablespoon chopped fresh parsley or cilantro
  • 1 1/2 tablespoons lemon juice
  • 1 1/2 teaspoons sambal oelek
  • 1 teaspoon lemon zest
  • 1 teaspoon lime ponzu sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon Sriracha
  • Sea salt
  • Freshly ground pepper
  • 12 Phyllo Cups
  • 1/4 cup Spicy Mayonnaise


  • Finely dice tuna into 1/4-inch cubes. In a large bowl, gently combine the tuna with olive oil, shallot, capers, parsley, lemon juice, sambal oelek, lemon zest, ponzu, sesame oil, and Sriracha. Season to taste with salt and pepper.

  • Scoop 1 heaping tablespoon tuna tartare into each phyllo cup and garnish with 1/4 teaspoon Spicy Mayonnaise. Serve immediately.

  • (Alternative serving suggestion: Place 1 heaping tablespoon tuna into a lettuce leaf and garnish with a pinch of kataifi, 1 slice jalapeno, and a splash of ponzu sauce and dot with Sriracha sauce.)