Makes 12 phyllo cups, about 6 servings
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.)