Name: La Plumes TUNA TARTARE Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 12 oz sushi-grade ahi tuna; 0.25 cup red onion; 2 tbsp chives, thinly sliced; 2 tbsp fresh cilantro, chopped; 0.5 tsp sea salt; 0.25 tsp freshly ground black pepper; 0.5 cup fresh lime juice; 0.25 cup fish stock or cold seafood broth; 2 tbsp neutral oil (vegetable or light olive oil); 1 each garlic clove, minced; 1 tbsp ají amarillo paste (or substitute: yellow chili paste); 0.5 each ají limo or serrano chili, seeded and minced (optional for heat); 0.5 tsp freshly grated ginger; 0.25 tsp sugar; 0.5 tsp kosher salt; 0.5 cup fresh sweet corn kernels (from about 1 ear) or thawed cooked corn; 1 each ripe avocado, diced; 1 tsp lime zest; 1 tsp extra-virgin olive oil; 0.25 cup microgreens or cilantro leaves for garnish; 0.25 cup toasted corn kernels or cancha (for crunch); 0.5 each thinly sliced jalapeño or ají for garnish (optional); 0.5 tsp neutral oil for drizzle

Method

Tuna tartare

Prepare tuna

Pat the sushi-grade ahi tuna dry with paper towels. Using a very sharp knife, dice the tuna into 1/4-inch small cubes. Place the diced tuna in a chilled bowl and keep cold while you prepare the dressing and garnishes.

Season lightly

Sprinkle the tuna with 1/4 tsp of the kosher salt and 1/8 tsp black pepper, then fold in the thinly sliced chives and chopped cilantro gently to combine. Do not overwork the fish.

Tiger's milk (leche de tigre) & ají dressing

Make the tiger's milk

In a blender or small bowl, combine the fresh lime juice, fish stock, neutral oil, minced garlic, ají amarillo paste, minced ají or serrano (if using), grated ginger, sugar and remaining 1/4 tsp kosher salt. Blitz or whisk vigorously until emulsified and slightly frothy. Taste and adjust heat or acidity: add more ají for heat, a pinch more sugar to balance, or a splash more fish stock if too tart.

Strain (optional)

If you prefer a smoother leche de tigre, pass the mixture through a fine-mesh strainer, pressing with the back of a spoon to extract all liquid. Keep chilled until assembly.

Dress

Reserve about 3 tbsp of the tiger's milk for serving. Gently fold the remaining tiger's milk into the diced tuna until evenly coated. Refrigerate briefly (5–10 minutes) to let flavors marry, but do not leave for more than 30 minutes so the acid doesn't 'cook' the fish too much.

Corn & avocado garnish

Prepare corn

If using fresh corn, cut kernels from the cob. Heat a small nonstick skillet over medium-high heat, add a light drizzle of oil and sauté the kernels for 2–3 minutes until just blistered and bright. Remove from heat and cool slightly.

Combine avocado

In a small bowl, gently toss the diced avocado with the sautéed corn, lime zest, 1 tsp extra-virgin olive oil and a pinch of salt. Keep chilled until plating.

Finish & serve

Plate the tartare

Place a ring mold (2.5–3 inches) in the center of each chilled plate. Spoon half of the dressed tuna into the ring and press lightly to form a compact tower. Carefully lift the ring. If you don't have a ring mold, mound the tuna neatly using a spoon.

Add garnishes

Spoon a portion of the corn-avocado mixture alongside or on top of the tuna. Drizzle reserved 3 tbsp of tiger's milk around and over the tartare. Scatter toasted corn kernels (cancha) for crunch, place microgreens or cilantro leaves on top, and add thinly sliced jalapeño or ají if using.

Final touches

Finish with a tiny drizzle (about 1/2 tsp) of neutral oil over the tuna, a final pinch of flaky sea salt and a twist of freshly ground black pepper. Serve immediately.

Tuna Tartare Recipe