Seared Tuna Tiradito

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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

Seared Tuna Tiradito Recipe
Photo: Photo by Tara Donne / Food Styling by Chris Lanier / Prop Styling by Raina Kattelson
Active Time:
15 mins
Total Time:
45 mins
Yield:
4

Ingredients

  • 2 cups packed fresh cilantro leaves and tender stems, roughly chopped

  • 1/2 cup fresh lime juice

  • 1/3 cup Kewpie mayonnaise

  • 1/4 cup roughly chopped seeded fresh serrano chile

  • 1/4 cup roughly chopped seeded fresh poblano chile

  • 2 tablespoons fresh orange juice

  • 2 teaspoons kosher salt

  • 1/3 cup plus 4 teaspoons extra-virgin olive oil, divided

  • 1 (6-ounce) sushi-grade tuna steak, chilled

  • 2 tablespoons finely chopped peeled jicama

  • 2 tablespoons passion fruit pulp

  • 2 tablespoons diced peeled mango

  • Flaky sea salt, to taste

Directions

  1. Combine cilantro, lime juice, mayonnaise, serrano, poblano, orange juice, kosher salt, and 1/3 cup oil in a food processor. Process until mostly smooth with flecks of cilantro still visible, about 20 seconds. Transfer to a medium bowl; cover and chill until cold, at least 30 minutes or up to 3 days.

  2. Heat 2 teaspoons olive oil in a medium skillet over high. When oil is shimmering, add tuna to skillet. Cook until browned but rare in the center, about 1 minute per side. Immediately remove from skillet, and transfer to a cutting board. Cut tuna into 24 (1/8-inch-thick) slices.

  3. Spoon 2 tablespoons of cilantro-chile sauce onto each of 4 serving plates. Reserve remaining sauce for another use. Top each serving with 6 tuna slices, 1 1/2 teaspoons jicama, 1 1/2 teaspoons passion fruit pulp, and 1 1/2 teaspoons mango. Drizzle each plate with 1/2 teaspoon oil, and sprinkle with flaky sea salt to taste. Serve immediately.

Make Ahead

The cilantro-chile sauce can be made up to 3 days in advance, covered, and stored in refrigerator.

Suggested Pairing

Tart, lemony Assyrtiko.

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