Seared Tuna Tiradito
At Cabra in Chicago, 2011 BNC alum Stephanie Izard channels her love of Peruvian cusine to deliver inspired takes on traditional ceviche and tiradito. At the restaurant, Izard dresses raw sushi-grade tuna steak with a creamy Kewpie mayonnaise-laced sauce, thinned with lime and orange juices, and studded with spicy serrano chiles. For a twist, try giving the tuna a quick sear in a screaming hot skillet to add another layer of complexity to the dish
July 2020