Tuna Tartarte Recipe from POPULAR
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
Method
- Reserve the tuna in an airtight container with a dry cloth.
- In a shaker, mix the soy sauce, lime juice, honey, and olive oil and shake to mix. Keep it cold.
- Season lightly with soy sauce, Maldon, sugar, sesame seed oil, sansho and lime skin.
- In a flat plate, spread the seasoned tuna all over the plate.
- Arrange all the condiments around the tuna.
- 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.
