Aji Tataki: Seared Tuna with Chile-Lime Sauce
Paper-thin seared tuna served cold with a bright, spicy aji amarillo sauce and crispy garlic chips. A Japanese-Peruvian fusion that tastes restaurant-quality but comes together in 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 285
- Protein
- 32g
Ingredients
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Open the appInstructions
Step 1
Blanch aji amarillo chiles in boiling water for 2 minutes until soft. Drain and cool slightly.
Step 2
Blend softened aji with lime juice, 1 tbsp olive oil, soy sauce, and 1 minced garlic clove until smooth.
Step 3
Strain sauce through a fine sieve if you prefer silky texture; press solids gently. Chill.
Step 4
Heat 2 tbsp olive oil in a 10-inch skillet over high heat until it shimmers, ~90 seconds.
Step 5
Thinly slice remaining garlic. When oil is hot, cook garlic until golden and crispy, ~2 minutes. Transfer to paper towel.
Step 6
Pat tuna completely dry. Season generously with salt and black pepper on all sides.
Step 7
Sear tuna 60 seconds per side without moving. Edges should look opaque; center stays rare.
Step 8
Transfer tuna to cutting board. Let rest 2 minutes, then slice into 1/4-inch-thick pieces.
Step 9
Arrange tuna slices on a chilled plate. Drizzle aji sauce around and over the top.
Step 10
Scatter crispy garlic chips and a squeeze of lime juice over tuna. Serve immediately.
Tools you’ll need
- 10-inch skillet or cast iron
- small saucepan or pot for boiling
- blender or food processor
- fine sieve
- cutting board
- sharp knife
- paper towels
- chilled plates
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