Seared Tuna Tiradito

4.5

(2)

3 Reviews

At Cabra in Chicago, 2011 F&W Best New Chef Stephanie Izard channels her love of Peruvian cuisine 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.

By

Stephanie Izard

Updated on August 2, 2023

Tested by

Food & Wine Test Kitchen

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 servings

Cook Mode (Keep screen awake)

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

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.
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.
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.