The tuna of tuna is a Peruvian saucer for the most demanding palates. It is prepared cold, with very basic ingredients and some variations according to everyones taste. Among the main ingredients are tuna, onion and vinaigrette. It is a fairly fresh and citrus dish, ideal for those hot summer afternoons. In many regions of Peru, it compares with the CEVICHE because they are very similar dishes. However, in the tiradito the fish is cut into fine strips instead of cubes. This variation is delicious and you can check it once you learn how to make tuna with recipes. Lets go!
| 🚻 2 Diners | 🕘 10m | 🍵 Low Disturbance | 🤯 |
| Ingredients to make tuna tiradito: |
| 250 grams of fresh tuna 1 onion 1 chil |
| ADDITIONAL CHARACTERISTICS: Average cost, cold |
Ingredients to make tuna tiradito:
1. Wash the onion and Chile to cut them into fine cubes.
2. Wash the tuna medallion and cut it in approximately half-finger strips, reserve in the fridge while preparing the rest of the ingredients.
Trick: It is important that you do it with care and patience since you can end up destroying tuna. To make it less difficult, you can let it freeze for 20 to 30 minutes without freezing and using a very sharp knife.
3. Squeeze the lemons to fill 1/4 cup, add the oils and grated ginger.
4. Dispose of tuna pieces on a plate and spread the vinaigrette. Put the onion pieces, chili and a little minced parsley. And enjoy your tuna tiradito!
Trick: Reserve about 10 minutes in the refrigerator before eating, since this cold consume saucer.
