Appetizer

Tiradito de Atún Blanco, Maíz Morado & Umeboshi Gel with Crispy Andean Potato

Name: Tiradito de Atún Blanco, Maíz Morado & Umeboshi Gel with Crispy Andean Potato
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 2 servings
Ingredients: 7 oz sushi-grade white tuna (albacore or bigeye), cold; 1 cup cooked maíz morado kernels; 1/4 cup tuna or dashi stock, cold; 2 tbsp extra-virgin olive oil; 1 tsp salt; 1/4 tsp white pepper; 2 tsp umeboshi paste; 1 tbsp water; 1 tsp gelatin powder; 2 tbsp cold water (for bloom); 1 medium Andean purple potato; Neutral oil for frying (340°F); 2 tbsp cilantro oil; 1 tbsp lime juice; 1 lime, supremed for caviar; 1 tsp toasted corn flour; Fleur de sel; Micro cilantro

A contemporary tiradito where pristine white tuna is arranged in artistic ribbons atop a silky maíz morado (purple corn) purée, finished with a tart umeboshi-based gel, a single crispy native purple potato chip, citrus-cilantro oil, and toasted corn dust. Served on slate with lime caviar and microgreens.

651calper serving 15gprotein 55gcarbs 44gfat 30min prep 25min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this