Tiradito de Atún (Peruvian-Style Tuna with Aji Amarillo and Lime)
Why this recipe works
- Fast and precise: The tuna needs only brief chilling, slicing and dressing, making the dish quick without sacrificing presentation.
- Sharp but balanced dressing: Lime gives the sauce its brightness, while olive oil softens the acidity and helps the aji amarillo coat the fish evenly.
- Clean texture contrast: Silky raw tuna is set against crisp red onion and fresh herbs for a light, fresh finish.
Get the most out of this recipe
Timing notes
- Briefly chill before slicing: A short spell in the freezer firms the tuna enough for cleaner, thinner slices without freezing it through.
- Dress just before serving: Lime begins to firm and turn the tuna opaque as soon as it touches the fish, so add the dressing at the last moment.
Ingredient notes
- Use suitable tuna: Choose sashimi-grade tuna from a trusted supplier and keep it well chilled until slicing.
- Slice against the grain: Cutting against the grain gives the tuna a more delicate bite and a cleaner presentation.
- Adjust the citrus: Taste the dressing before serving and add a little more lime if you want a sharper, more ceviche-like finish.
Adjust the heat
- For less heat: Use less aji amarillo paste and let the lime and herbs lead the dressing.
- For more heat: Blend in extra aji amarillo gradually, tasting as you go so the chilli does not overpower the tuna.
- Keep the chilli rounded: If the dressing tastes too sharp or hot, a little more olive oil can soften the edges without dulling the flavour.
Common mistakes
- Dressing too early: Adding the sauce too far in advance changes the tuna’s colour and texture, making it less silky.
- Slicing too thickly: Thick pieces can feel heavy and unevenly seasoned; aim for thin, even slices that take the dressing lightly.
- Holding dressed fish: If not serving straight away, store the tuna and dressing separately in the fridge and assemble only when ready to eat.
Equipment you'll need
Ingredients
Instructions
- Put the tuna in the freezer for 10 minutes to firm it up for slicing. Meanwhile, juice the limes. Peel the garlic and set aside.
- Make the dressing: in a blender, combine the lime juice, aji amarillo paste, garlic, most of the fresh coriander (reserve a little to finish), and the extra virgin olive oil. Blend until smooth and bright, then taste and adjust with a little more lime juice if you want it sharper.
- Thinly slice the tuna against the grain and arrange in a single layer on a chilled serving plate. Thinly slice the red onion. Spoon the dressing over the tuna just before serving, then scatter over the red onion and the reserved coriander.
Recipe notes
Tips
- For the cleanest slices, use a long sharp knife and wipe the blade between cuts.
- Dress the tuna at the last moment so the surface stays silky rather than turning opaque.
- Food safety: if serving raw fish to pregnant people, young children, older adults, or anyone immunocompromised, use sashimi-grade tuna from a trusted supplier and keep it well chilled.
Substitutions
- Replace extra virgin olive oil with avocado oil for a more neutral finish.
- Replace fresh coriander with fresh flat-leaf parsley for a different herbal note.
- Replace lime with lemon for a slightly softer, less aromatic citrus flavour.
Storage
- Refrigerate up to 1 days
- Best eaten immediately. If needed, store the sliced tuna and dressing separately in the fridge and assemble just before serving; once dressed, the tuna will turn opaque and soften.
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Recipe overview
- Servings: 2 servings
- Total time: 12min (12min active)
- Difficulty: Easy
- Cuisine: Latin American
-
Allergens:
Fish
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