Food & Wine USA - (07)July 2020

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30 JULY 2020

Seared Tuna Tiradito

ACTIVE 15 MIN; TOTAL 45 MIN; SERVES 4

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 Tbsp. fresh orange juice

2 tsp. kosher salt

1 / 3 cup plus 4 tsp. extra-virgin olive oil,

divided

1 (6-oz.) sushi-grade tuna steak,

chilled

2 Tbsp. finely chopped peeled jicama

2 Tbsp. passion fruit pulp

2 Tbsp. diced peeled mango

Flaky sea salt, to taste

1. Combine cilantro, lime juice, mayon-
   naise, serrano, poblano, orange juice,
   kosher salt, and^1 / 3 cup oil in a food pro-
   cessor. 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 min-
   utes 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. Driz-
   zle 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.
   WINE Tart, lemony Assyrtiko: 2018 Estate
   Argyros

AT CABRA IN CHICAGO, 2011 BNC 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. At home, give the tuna a quick sear

in a screaming-hot skillet to add another layer of complexity to the dish.

STEPHANIE IZARD

CABRA, CHICAGO

SEAFOOD SMARTS

Source the highest-

quality sushi-grade tuna

from your local fishmon-

ger or online at honolulu

fishmarket.com.