Tuna Tiradito with Salsa Macha Recipe

• 1/2 lb tuna, sashimi-grade; chutoro recommended, sliced into 10–12 even pieces
• 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

• Prepare the tuna: Using a very sharp chef’s knife, slice the sashimi-grade tuna into 10–12 even, thin slices. Aim for uniform thickness so each piece cures evenly with the citrus and ponzu.
• Arrange the slices: Lay the tuna slices flat and slightly overlapping on a chilled serving platter. Chilling the plate beforehand helps keep the fish bright and fresh while you dress it.
• Dress with sauces: Spoon the ponzu evenly over the tuna slices, then add the salsa macha in small dollops so each bite has a balance of heat, oil, and toasted chile flavor. Finish with the juice of one lime, distributed lightly across the fish.
• Garnish: Place a thin serrano or jalapeño slice on each tuna piece and top with a fresh cilantro leaf. The thin chile slices provide a fresh spicy contrast; remove seeds if you prefer less heat.
• Serve immediately: This tiradito is best eaten right away to preserve the tuna’s texture and the bright flavors of the citrus and ponzu.

Choose the freshest sashimi-grade tuna available. Fatty cuts like chutoro offer a buttery mouthfeel that pairs especially well with the bright acidity of ponzu and lime.

If your salsa macha is very chunky or thick, thin it slightly with a splash of good olive oil so it drizzles and spreads across the fish more evenly. This helps distribute flavor without overwhelming the delicate texture of the tuna.

Assembling the dish immediately before serving preserves texture, color, and the vibrant contrast between sauce and raw fish. If you must prepare a short while ahead, keep the plated tiradito on ice briefly and serve within 15–20 minutes.

For a milder version, substitute jalapeño for serrano and reduce the salsa macha to taste. For a sharper citrus note, consider adding a touch more ponzu rather than more lime to avoid over-acidifying the fish.

Presentation tip: Arrange the slices in a single layer with slight overlap on a light-colored platter to show off the tuna. A scatter of microgreens or a few extra cilantro leaves can add visual contrast without changing the fundamental flavors.