Peruvian Silky Tuna Tacos
A twist on traditional tacos, this Peruvian-inspired dish combines silky tuna with a zesty tiradito sauce and crispy rice for a refreshing and flavorful meal.
Ingredients
- ●4 Tuna steaks (6 oz)Sashimi-grade
- ●2 Peruvian aji amarillo pepperRoasted and pureed
- ●1 Red onionThinly sliced
- ●1/4 cup Fresh cilantroChopped
- ●2 tbsp Lime juiceFreshly squeezed
- ●1 cup RiceCooked and cooled
- ●1/4 cup Tiradito sauceStore-bought or homemade
- ●1 tsp Avocado oilFor grilling tuna
- ● Salt and pepperTo taste
Instructions
- 1
Preheat grill to medium-high heat.
- 2
Season tuna steaks with salt and pepper.
- 3
Grill tuna for 2-3 minutes per side, or until cooked to desired doneness.
- 4
Meanwhile, toast rice in a dry pan until lightly browned and crispy.
- 5
In a separate pan, heat aji amarillo pepper puree over low heat.
- 6
Add sliced red onion to the pan and cook for 2-3 minutes, or until slightly caramelized.
- 7
Stir in chopped cilantro and lime juice.
- 8
Warm tiradito sauce according to package instructions.
- 9
To assemble tacos, place a portion of grilled tuna onto a crispy rice tortilla, followed by a spoonful of the aji amarillo onion mixture and a drizzle of tiradito sauce.
- 10
Serve immediately and enjoy!