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Tuna Tartarte Recipe from POPULAR

Tuna Tartarte Recipe from POPULAR

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Tuna Tartarte Recipe shared byChef Diego Munoz of  POPULAR Peruvian cuisine 
At time of publishing, restaurant is offering this recipe; however always best to check directly with establishment. 

(For Tuna)

  • 120 g diced tuna
  • 10 g soy sauce, light
  • 2.5 g lime juice
  • 2.5 g honey
  • 2.5 g extra virgin olive oil
  • Salt, Maldon
  • Sansho pepper
  • ½ pc lime, skin 

(For Condiments)

  • Scallions, sliced, separate green than white
  • Cucumber, sliced, pickled.
  • Jalapeno, diced.
  • Tomato, concaseed
  • Red shiso leaves
  • Wild rice, fried, seasoned
  • Chives, sliced
  • Cilantro, leaves and stems, separate
  • White sesame seeds, poached, seasoned
  • Fried shallots
  • Nori, sliced
  • Radish sprouts, or wasabi sprouts
  • Egg yolk, smoked and pasteurized.
  • Furikake


  1. Reserve the tuna in an airtight container with a dry cloth.
  2. In a shaker, mix the soy sauce, lime juice, honey, and olive oil and shake to mix. Keep it cold.
  3. Season lightly with soy sauce, Maldon, sugar, sesame seed oil, sansho and lime skin.
  4. In a flat plate, spread the seasoned tuna all over the plate.
  5. Arrange all the condiments around the tuna.
  6. Finish with an egg yolk season with furikake and Maldon salt. 

Yields: 1 portion

At POPULAR diners have a special opportunity to enjoy authentic, original, healthy, and globally inspired Peruvian cuisine by Chef Diego Munoz. Chef Diego, a rare talent, proudly brings to New York City, the ultimate international gateway, the best of his Peruvian homeland’s multicultural cuisine – a microcosm of some of the world’s greatest culinary traditions – Incan, Spanish, Moorish, African, Italian, Chinese and Japanese. To accompany Chef Diego’s flavor-forward, healthy dishes, POPULAR serves enchanting, best in class pisco cocktails and a selection of international wines.