Entree: Peru – Nikkei Peruvian – Nikkei Tuna Tataki (Lightly seared tuna sliced thin and served with a Japanese-Peruvian soy-citrus and aji amarillo dressing)

Serving Size: 2

Approximate Time

Prep 15 min

Cook 10 min

Additional 10 min

Total 30 min

Ingredients

- 2 tuna steaks, approx. 6 oz (170 g) each, sashimi-grade
- 1 tsp (5 ml) neutral oil (vegetable or grapeseed) for searing
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) rice vinegar
- 1 tbsp (15 ml) fresh lime juice
- 1 tsp (5 ml) mirin
- 1 tsp (5 ml) aji amarillo paste (or 1/2 tsp aji amarillo + 1/2 tsp yellow bell pepper puree)
- 1 tsp (5 ml) toasted sesame oil
- 1 tsp (5 g) fresh ginger, grated
- 1 small garlic clove, grated or finely minced
- 1 tbsp (15 ml) finely chopped green onion (scallion)
- 1 tbsp (15 ml) neutral oil for the dressing if needed to mellow heat
- 1 tbsp (15 g) toasted sesame seeds
- 1/4 cup (30 g) thinly sliced cucumber for garnish
- Microgreens or cilantro leaves for garnish
- Sea salt and freshly ground black pepper to taste

Instructions

1. Pat tuna steaks dry and season lightly with sea salt and black pepper. Set a heavy skillet or cast-iron pan over high heat until very hot.
2. Add 1 tsp (5 ml) neutral oil and sear each tuna steak 20–30 seconds per side for a rare center (longer if you prefer medium-rare). The goal is a thin cooked crust with a cool, raw interior. Immediately transfer to a plate and refrigerate 5–10 minutes to firm for easy slicing.
3. Meanwhile whisk together soy sauce, rice vinegar, lime juice, mirin, aji amarillo paste, toasted sesame oil, grated ginger, grated garlic, and chopped green onion until integrated. Taste and adjust acidity, salt, or heat.
4. Slice the chilled tuna crosswise into very thin slices. Arrange on a chilled serving plate.
5. Spoon the dressing over the sliced tuna, scatter toasted sesame seeds, add cucumber slices and microgreens or cilantro. Finish with a light drizzle of sesame oil if desired and serve immediately with steamed rice or as part of a Nikkei tasting.