Seared Tuna Tiradito

Adapted from a recipe created by Chef Stephanie Izard

Makes 4 servings

Prep time: 15 minutes

Cook time: 5 minutes

Ingredients

8 oz. sushi-grade ahi tuna

1 bunch fresh cilantro leaves and tender stems, roughly chopped

1/3 c. mayonnaise (I use Kewpie mayo, a Japanese version with more egg in it for richness)

3 oz. fresh lime juice

1 oz. fresh orange or grapefruit juice

1 or 2 fresh jalapeño peppers, chopped (remove the seeds and ribs if you want less heat)

1/3 c. plus 2 teaspoons extra-virgin olive oil, divided

1/2 seedless cucumber, sliced into small matchsticks

1/2 mango, peeled and diced

Flaky sea salt, to taste

Directions

1. Combine cilantro, citrus juices, jalapeño, mayonnaise, and 1/3 cup of olive oil in a blender or food processor. Blend until smooth, about 20 seconds. (It’s ok to see flecks of cilantro.) Add salt to taste. Pour it in a bowl, cover it, and chill in the refrigerator for at least 1 hour.

2. Heat 2 teaspoons of the olive oil in a small skillet over high heat. Once the oil is shimmering, add the tuna steak. Sear each side for one minute or so, until the edges are cooked but the center of the steak is still raw. (This happens quickly, so keep an eye on it the whole time.) Immediately remove the tuna from the skillet and transport it to a cutting boards. Let it cool for 5 minutes, then cut it in 1/8” slices.

3. Spoon some sauce onto each serving plate. Lay the tuna slices on top of the sauce. Top with cucumber slices, mango cubes, and minced chili pepper (if you like). Sprinkle a little sea salt over the top and serve immediately.

Enjoy!