Tuna Tiradito

Mango Salsa, Avocado, Sea Salt

Chef Nanyo Dominguez of Bésame | New Orleans

“Tiradito is the Latin version of sashimi introduced to Latin America from Asian migrants. In this recipe, I combine aji amarillo, a Peruvian pepper, ginger for spice, fresh citrus for acidity, and sweet, fresh mango to balance those flavors.” - Chef Nanyo Dominguez

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Adapted by StarChefs | May 2023

INGREDIENTS

Tiradito Sauce:
2 tablespoons vegetable oil
1 small yellow onion
4 cloves garlic
1 small yellow bell pepper
2 aji amarillo, seeded
1 teaspoon freshly grated ginger
½ fresh mango
Juice of 1 lime
Salt
Ground black pepper

Mango Salsa:
½ large semi-ripe mango, diced
1 small avocado, diced
¼ cup diced red onion 
¼ cup diced seedless cucumber 
2 tablespoons extra virgin olive oil
¼ cup chopped cilantro
Juice of 1 lime
Salt
Ground black pepper

To Assemble and Serve:
Sushi-grade tuna, sliced into ¼-inch thick slices
Flaky sea salt

METHOD

For the Tiradito Sauce:
In a sautépan over medium flame, heat oil. Add onion, garlic, peppers, and aji amarillo. Reduce heat and cook 10 minutes, or until vegetables are soft. Remove from heat and let cool. Once cooled, transfer mixture to a blender. Add ginger, mango, and lime juice. Blend until smooth, then season with salt and pepper. Transfer to an airtight container and reserve.

For the Mango Salsa:
In a bowl, combine all ingredients. Taste and season with salt and pepper. Set aside.

To Assemble and Serve:
Pour ½ cup Tiradito Sauce into the bottom of a shallow serving bowl. Carefully arrange tuna in a single layer over the Tiradito Sauce. Sprinkle tuna with flaky sea salt. Top with Mango Salsa and serve.

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