Tuna Tiradito
Serves: 6
Prep Time: 3.5 hours (30 min. if you already prepared candied peppers)
Total Time: 30 min. - 3.5 hours
Equipment:
Large knife
Cutting board
Measuring spoons
Measuring cups
Non-reactive bowl
Non-reactive spoon
Ingredients:
1-8 oz Tuna filet sushi grade tuna, very thinly sliced
2 Each Jalapeños, peeled, seeded, cut in thin sticks
2 Tablespoons Candy peppers, chopped
1 Teaspoon Rock salt
2 oz Blood orange vinaigrette
Blood Orange Vinaigrette:
½ Cup Blood orange juice
2 Teaspoon Shallots, minced
1 Teaspoon Sugar
1 Tablespoon Rice vinegar
1 Tablespoon Fresh lemon juice
¼ Cup Extra virgin olive oil
To taste Salt and pepper
-
Candy Peppers:
4 Whole Red bell peppers, seeded and cut in thin slices
3/4 Cup Sugar
1 Cup White Vinegar
2 Sticks Cinnamon
2 Cloves Garlic
Instructions:
Vinaigrette:
WHISK together all vinaigrette ingredients until well combined. Set aside.
Candy Peppers:
IN a medium saucepan place the sugar and vinegar at low heat until dissolved.
ADD the peppers, garlic, and cinnamon submerge them in the liquid and let cook uncovered for approximately 3 hours at very low temperature.
LET cool and place the peppers and liquid in a jar and store at room temperature until ready to use.
Build:
PLACE the vinaigrette in the middle of the plate.
ARRANGE the slices of tuna in the center of the plate and top each slice with a jalapeño stick.
PUT one piece of candy pepper and a touch of the rock salt on each piece of tuna.
Tip:
Make sure that the tuna is very fresh.
You can substitute the tuna for fresh sushi-grade salmon.
Make sure it is the tenderloin piece without any veins, and cut uniform for better presentation