Peruvian Ahi Tuna by Chef Mason Rice from FireKeepers Casino Hotel

Jun 30, 2025 | Restaraunt Reviews

Peruvian Ahi Tuna

Contributed by Chef Mason Rice representing Nibi (AAA Four Diamond-awarded dining experience) at FireKeepers Casino Hotel in Battle Creek, Michigan were he is the Head Chef and has been at the property for 13 years.

“This Ahi Tuna was one of the first dishes I put on the Nibi menu—it’s remained a staple ever since. The Peruvian anti cucho sauce, traditionally a beef marinade, lends amazing flavor to tuna with minimal fuss, letting the sushi grade fish shine!”

Why We Love It
Perfectly seared, sushi-grade Ahi Tuna drizzled with a bold, creamy Peruvian anti cucho sauce and topped with zesty jalapeño salsa and fresh cilantro. A simple yet refined dish that highlights the purity of top-quality tuna.

 

Ingredients

Ahi Tuna (per 8 oz portion)

  • 8 oz sushi-grade Ahi tuna loin
  • Kosher salt & fresh black pepper (to taste)
  • Vegetable oil (for searing)

Anticucho Sauce

  • 1/4 cup dried oregano
  • 7.5 oz Aji Panca paste
  • 1 1/2 cup rice vinegar
  • 1 1/8 cup minced garlic
  • 1/8 cup ground cumin
  • 1 cup sake
  • 1/8 cup salt
  • 1 Tbsp ground black pepper
  • 8 cup vegetable oil (for emulsion)

Jalapeño Salsa

  • 4 tsp minced jalapeño
  • 1 1/3 cup minced white onion
  • 2½ Tbsp vegetable oil
  • ½ cup lemon juice
  • 1 1/3 tsp kosher salt

Garnish

  • Micro cilantro (for plating)

Method

Make Anticucho Sauce

  1. Blend oregano, Aji Panca, rice vinegar, garlic, cumin, sake, salt, and black pepper in a blender.
  2. With blender on medium speed, slowly drizzle in vegetable oil to emulsify.
  3. Store in refrigerator for up to 6 days.

Prep Jalapeño Salsa

  1. Combine jalapeño, onion, oil, lemon juice, and salt in a bowl.
  2. Chill—salsa holds for up to 6 days.

Sear the Tuna

  1. Season tuna all around with salt and pepper.
  2. Heat vegetable oil in sauté pan until shimmering and just smoking.
  3. Sear tuna 20?sec per side.
  4. Remove and let rest for a few minutes before slicing.

Plate the Dish

  1. Slice tuna thinly and arrange in an overlapping, shingled pattern on a plate.
  2. Spoon jalapeño salsa over the tuna.
  3. Garnish with micro cilantro.
  4. Serve anticucho sauce on the side for dipping.

Chef Mason’s Tips

  • High smoke point oils like vegetable are essential to achieving a sharp sear in seconds without burning.
  • Keep it simple—the bold sauce and fresh salsa complement the tuna without overshadowing it.
  • Prep ahead: Both sauces stay fresh in the fridge for up to 6 days to streamline service or entertaining.

A refined, globally inspired dish where crisp-tender tuna meets tangy Peruvian flavors—perfectly suited to Nibi’s AAA Four Diamond pedigree.

VOTE FOR CHEF MASON RICE