Tiradito de Atún Recipe
A beautiful Peruvian no-cook summer appetizer in the Nikkei-style with sashimi grade tuna and an ají amarillo and ponzu sauce...
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Ingredients
Tiradito
- 2 tablespoons ají amarillo paste
- 2 tablespoons fresh lime juice
- 1-2 tablespoons cold fish stock, dashi, or water
- 1 tablespoon ponzu
- 1-2 teaspoons yuzu juice
- 1 teaspoon fresh ginger - finely minced
- 1 clove fresh garlic - finely minced
- 1 teaspoon neutral oil - or ½ teaspoon sesame oil and ½ teaspoon neutral oil
- a pinch of salt - as needed
- 2 6 ounce tuna steaks, sliced ⅛" thick - ahi/yellowfin, big eye, bluefin, albacore (not as exciting in this dish)
Garnishes - Choose 1 or More!
- black sesame seeds
- chopped herbs - cilantro, chives, shiso, microgreens
- steamed or boiled thick-sliced sweet potato
Instructions
- Add all sauce ingredients - ají amarillo paste through oil - to a blender. Blend until very smooth.
- Starting with well-chilled, or partially frozen tuna, slice ⅛ inch thick across the grain.
- Assemble the platter as desired, serving additional sauce on the side. (Refer to photos for inspiration).
Notes
I use half canola oil, and half "pure" sesame oil (not toasted).
Nutrition
Calories: 128kcal | Carbohydrates: 2g | Protein: 25g | Fat: 2g
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com