📝 About This Recipe
This dish is a vibrant celebration of Nikkei cuisine, a century-old fusion born from the Japanese diaspora in Peru. We take premium, sushi-grade yellowfin tuna and give it a lightning-fast sear before slicing it thin and bathing it in a velvety, spicy Aji Amarillo sauce. The result is a breathtaking balance of Japanese precision—clean, fresh fish—and Peruvian soul—bold heat, bright citrus, and creamy textures.
🥗 Ingredients
The Tuna
- 1 lb Saku Tuna (Yellowfin or Bigeye) (center-cut, rectangular block, sushi-grade)
- 2 tablespoons Grape Seed Oil (or any high-smoke point oil)
- 1/2 teaspoon Kosher Salt
- 3 tablespoons Black and White Sesame Seeds (mixed for crusting)
Aji Amarillo Sauce
- 3 tablespoons Aji Amarillo Paste (authentic Peruvian yellow chili paste)
- 1/4 cup Kewpie Mayonnaise (Japanese mayo for extra richness)
- 2 tablespoons Yuzu Juice (can substitute with equal parts lime and lemon juice)
- 1 teaspoon Fresh Ginger (grated into a fine paste)
- 1 teaspoon Light Soy Sauce (shoyu)
- 1/2 teaspoon Toasted Sesame Oil
Garnish and Texture
- 2 pieces Red Radish (shaved paper-thin in ice water)
- 1/4 piece English Cucumber (cut into fine matchsticks (julienne))
- 1/4 cup Cilantro Microgreens (or small cilantro leaves)
- 1/4 small Red Onion (sliced into translucent rings)
- 1 pinch Flaky Sea Salt (such as Maldon)
👨🍳 Instructions
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1
Prepare the Aji Amarillo sauce by whisking the chili paste, Kewpie mayo, yuzu juice, grated ginger, soy sauce, and sesame oil in a small bowl until completely smooth. Taste for balance; it should be creamy, spicy, and tart.
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2
Place the sauce in a squeeze bottle or a small piping bag and refrigerate until ready to plate. This allows the flavors to meld.
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3
Pat the tuna block completely dry with paper towels. Moisture is the enemy of a good sear.
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4
Season the tuna lightly with kosher salt on all sides. Spread the mixed sesame seeds on a flat plate and press each side of the tuna into the seeds until evenly coated.
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5
Heat a heavy-bottomed cast iron or carbon steel skillet over high heat until it begins to wisps of smoke appear.
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6
Add the grape seed oil to the pan. Carefully lay the tuna block in the pan. Sear for only 30-45 seconds per side. You want a 1-2mm cooked border with a completely raw, cool center.
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7
Immediately remove the tuna from the pan and place it on a cutting board. To stop the cooking process instantly, you can briefly rest it on a cold plate that has been in the freezer.
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8
Using a very sharp sushi knife (Yanagiba) or a chef's knife, slice the tuna against the grain into 1/4 inch thick slices.
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9
To plate, smear a generous tablespoon of the Aji Amarillo sauce across a chilled rectangular platter in a 'swoosh' motion.
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10
Overlap the tuna slices atop the sauce. Place a small pile of julienned cucumber and radish at the end of the tuna row for height.
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11
Dot the top of each tuna slice with an extra drop of the sauce and top with a red onion ring and micro-cilantro.
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12
Finish with a final sprinkle of flaky sea salt and serve immediately while the exterior of the tuna is still slightly warm and the interior is cold.
💡 Chef's Tips
Ensure the tuna is 'sushi-grade' or 'frozen at sea' to ensure it is safe for raw consumption. If the Aji Amarillo paste is too spicy, add an extra tablespoon of Kewpie mayo to mellow the heat. Use a very sharp knife to slice the tuna; a dull blade will tear the delicate flesh and pull the sesame crust off. Don't over-sear! The beauty of Tataki is the contrast between the charred exterior and the buttery, raw interior. Soak your sliced red onions in ice water for 10 minutes to remove their 'bite' and make them extra crunchy.
🍽️ Serving Suggestions
Pair with a crisp, high-acidity white wine like a Dry Riesling or an Albariño. A chilled glass of Junmai Ginjo Sake complements the clean flavors of the tuna beautifully. Serve alongside a bowl of steamed edamame tossed in sea salt and lime zest. For a fuller meal, offer a side of Furikake-seasoned jasmine rice. A Japanese lager or a light Craft Pilsner works wonders to cut through the creamy Aji sauce.