Tuna Tiradito, Aji Amarillo, and Peanuts

Tuna Tiradito, Aji Amarillo, and Peanut

Ingredients:

• 1x 5-6 ounce (142-170 g) bluefin tuna steak

For the vinaigrette:

• ½ cup (120 ml) seasoned rice vinegar
• 3 tablespoons (45 ml) honey
• 1 ½ inch (3.75 cm) piece of ginger
• ¼ teaspoon (1.25 ml) chili flakes
• 1 teaspoon (5 ml) aji Amarillo
• ¼ cup (60 ml) peanuts

Method:

1. In a small pot bring vinegar, honey, ginger and chili to a boil. Let reduce by half. Let cool down. Add aji Amarillo and correct seasoning
2. Toast peanuts in oven until fully toasted. Sprinkle with salt and let cool. When full cold, crush and set aside.
3. Slice tuna into 1/8 of an inch (3 mm) thin slices. Place vinaigrette in the center of the chosen serving dish, display tuna slices over and dress with more vinaigrette. Season with coarse sea salt, sprinkle with toasted peanuts.

All Recipes for Mucho Machado were developed and written by Chef Natalia Machado

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