Capella Pedregal’s Culinary Team + Tuna Carpaccio, Red Onion, Citrus and Aji Amarillo

One wonderful thing about living by the ocean – among many others – is the fresh fish available year-round! For all the seafood lovers out there, especially you who like tuna, Capella Pedregal’s executive chef Marco Bustamante is sharing his recipe for one of our favorite tapas: Tuna Carpaccio in Yellow Sauce (you will find it on Don Manuel’s Dinner Menu under Tapas Style Starters, Cold: Ensenada Tuna Carpaccio, Red Onion, Citrus and Aji Amarillo.

AJI AMARILLO SAUCE
*6 servings
1.8 oz. Aji Amarillo Paste
50 ml Rice Vinegar
25 ml Grapeseed Oil
15 ml Soy Sauce
3 Limes (Juiced)
Place paste, vinegar, soy sauce and lime juice in a bowl
and whisk vigorously while adding the oil in slowly.

SERVING INSTRUCTIONS
4 oz. Sliced Tuna
5 ea. Fine Slices of Red Onion
6 ea. Orange Segments
4 ea. Lime Segments
¼ tsp. Chives
1 oz. Aji Amarillo Sauce
Orange Salt
Slice Tuna and garnish with the remainder of the ingredients
and finish with orange salt and Aji Amarillo sauce.