Drawing on the bold and expressive flavors of Peruvian cuisine, Chef Renzo Miñán combines delicate slices of tuna with a ponzu-inspired sauce featuring rocoto, ají amarillo, and leche de tigre. The dish balances freshness, heat, acidity, and umami, while garnishes such as charred avocado, trout roe, cushuro, and cilantro sprouts add texture, depth, and visual appeal. The result is a contemporary tiradito that celebrates both the versatility of tuna and the rich culinary heritage of Peru.
Tuna Tiradito with Chili Ponzu
Category
Fish & Shellfish
Created by Chef Renzo Miñán , this vibrant tuna dish was presented during JRE's One Tuna, Four Chefs: A Live Culinary Exploration at the JRE-International Congress 2026 in Cologne, Germany. The live culinary experience demonstrated how different techniques, cultural influences, and personal styles can transform the same tuna into entirely unique creations.
Preparation
Slice the tuna into thin slices and season lightly with coarse sea salt and freshly ground black pepper.
In a bowl, combine the rocoto sauce, yellow chili sauce, leche de tigre, oyster sauce, and soy sauce. Taste and adjust the seasoning as needed to achieve a balanced flavor.
| 140 g | tuna |
| 40 g | rocoto chili sauce |
| 40 g | yellow chili (ají amarillo) sauce |
| 20 ml | soy sauce |
| 15 ml | oyster sauce |
| 60 ml | leche de tigre |
| Coarse sea salt | |
| Freshly ground black pepper |
Plating
Arrange the tuna slices on a serving plate and spoon the sauce over them. Garnish with charred avocado, sliced radishes, trout roe, cushuro, togarashi powder, burnt onion powder, and cilantro sprouts.
Finish with a drizzle of cilantro oil and spicy oil before serving.
| 40 g | avocado |
| 40 g | red onion |
| 20 g | radishes, thinly sliced |
| 10 g | trout roe |
| 10 g | cushuro (Andean freshwater algae) |
| 5 g | cilantro sprouts |
| 2 g | togarashi powder |
| 1 g | burnt onion powder |
| 5 ml | cilantro oil |
| 5 ml | spicy oil |
