Salsa Macha Tuna Tiradito
Salsa Macha Tuna Tiradito is a bold, refreshing, and flavorful fusion dish that blends Japanese technique with Mexican flair. Rich, buttery slices of chutoro tuna are brightened with citrusy ponzu, spicy salsa macha, and fresh lime juice, then garnished with thin slices of serrano and cilantro. It’s elegant, spicy, and perfect as a starter or light main course.
Ingredients
- 1/2 lb tuna, I used chutoro, sliced into 10 – 12 even slices
- 2 tbsp ponzu sauce
- 2 tbsp salsa macha
- Juice of 1 lime
- 12 thin slices of serrano, or jalapeño for less heat
- 12 fresh cilantro leaves
Instructions
- Lay the tuna slices flat on a small serving dish.
- Top with ponzu sauce, salsa macha and lime juice.
- Garnish each slice with a serrano (or jalapeño) slice and a cilantro leaf.
- Serve immediately and enjoy!
Notes
- Use the freshest sashimi-grade tuna you can find—fatty cuts like chutoro work beautifully.
- If your salsa macha is too chunky, thin it with a splash of olive oil for better drizzling.
- Chill the plate beforehand for extra freshness and presentation.
- This dish is best assembled right before serving to maintain texture and color.
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