Tuna Tartare with Aji Crema and Plantain Strips from Goya
Ingredients
For the Tuna
- ¼ Tbsp Sesame oil
- 1 Tbsp Goya extra virgin olive oil
- 3 Tbsp hoisin sauce
- 1 Tbsp Goya lemon juice
- 1 Tbsp Goya red wine vinegar
- 1 Tbsp soy sauce
- 1 Tbsp chives, minced
- 1 Tbsp toasted black sesame seeds
- 2 Tbsp Goya Sazonador Total
- 1 tsp smoked paprika
- ½ Tbsp Goya Aji Amarillo - yellow hot pepper paste
- ¼ Tbsp Goya panela brown sugar cane
- Goya Adobo All-Purpose Seasoning with Pepper to taste, if necessary
Instructions
For the Tuna
- In a large bowl, whisk together sesame seed oil, olive oil, hoisin sauce, lemon juice, red wine vinegar, and soy sauce.
- Once combined add the chives, sesame seeds, Sazonador Total, smoked paprika, aji paste and panela brown sugar. Stir to combine.
- Add tuna cubes to the marinade and season to taste with Adobo.
- Allow the tuna to sit in marinade for 5 min. before serving or reserve in refrigerator until ready to serve.
For the Sauce
- In a medium bowl, add sour cream, Sazón, aji paste and sugar. Stir to combine and reserve until ready to serve.
To Serve
- Place the tuna squares on a serving platter. Finish by drizzling the tuna with the Aji Crema sauce. Serve with Goya Plantain Strips, as desired.
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