![Seared Tuna Tiradito Recipe](https://cdn.statically.io/img/www.foodandwine.com/thmb/MaNSHT3XI7OENzCiZfzTBm_n32A=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/seared-tuna-tiradito-FT-RECIPE0720-780cf1be57c24ca88cba13daf2fd39e2.jpg)
Ingredients
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2 cups packed fresh cilantro leaves and tender stems, roughly chopped
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1/2 cup fresh lime juice
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1/3 cup Kewpie mayonnaise
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1/4 cup roughly chopped, seeded fresh serrano chile
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1/4 cup roughly chopped seeded fresh poblano chile
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2 tablespoons fresh orange juice
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2 teaspoons kosher salt
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1/3 cup plus 4 teaspoons extra-virgin olive oil, divided
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1 (6-ounce) sushi-grade tuna steak, chilled
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2 tablespoons finely chopped peeled jicama
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2 tablespoons passion fruit pulp
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2 tablespoons diced peeled mango
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Flaky sea salt, to taste
Directions
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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.
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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.
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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.