Tuna Saltado Recipe

Marinate the tuna

In a bowl combine 2 tbs soy sauce, 1 tbs lime juice, 1 tsp minced garlic, and 1 tsp black pepper. Add the tuna strips and toss to coat. Marinate at room temperature for 10 minutes or refrigerate up to 30 minutes. Do not over-marinate so the fish stays firm.

Prepare and fry the potatoes

Rinse the julienned potatoes in cold water until the water runs clear to remove excess starch. Pat completely dry with paper towels. Heat 2 cups neutral oil in a heavy skillet or deep fryer to 350°F (175°C). In batches, fry the potatoes until golden and crisp, about 3–4 minutes per batch. Remove with a slotted spoon and drain on paper towels. Immediately sprinkle with 1 tsp salt. Keep warm in a low oven (200°F/95°C) while you cook the rest of the dish.

Prep vegetables

While fries cook, cut the red onion into wedges, slice the pepper into strips, quarter the tomato (removing seeds if you prefer less liquid), and trim and cut the scallions into 1-inch pieces.

Make sauce

In a small bowl combine 2 tbs soy sauce, 1 tbs vinegar, 2 tbs fish stock (or water), and 1 tsp sugar. Stir to dissolve the sugar and set aside.

Stir-fry tuna and vegetables

Heat a large, heavy skillet or wok over high heat until very hot. Add 1 tbs unsalted butter to the pan and swirl. Add the marinated tuna in a single layer (you may need to do this in two batches to avoid crowding). Sear the tuna strips for about 30–45 seconds per side — just long enough to get a browned exterior while keeping the interior tender; tuna should remain medium-rare inside. Remove the seared tuna to a plate and tent with foil briefly. Return the pan to high heat. Add a splash of neutral oil if the pan is dry. Add the red onion and bell pepper and stir-fry 1–2 minutes until they start to color but remain crisp-tender. Add the scallions and optional ají amarillo paste and stir 20–30 seconds. Add the tomato and cook 20–30 seconds — you want tomatoes warmed but not broken down into sauce. Return the tuna to the pan, pour the prepared sauce over everything, and toss gently to coat and heat through for about 20–30 seconds. Stir in 1 tbs butter at the end and let it melt to glaze the ingredients. Taste and adjust seasoning with a little extra soy or a pinch of salt if needed.

Finish and serve

Turn off the heat. Toss in chopped cilantro or parsley if using. Plate the fries alongside or under the stir-fry (classic saltado serves fries with the stir-fry on top). Serve immediately with lime wedges for squeezing over the dish.