Tuna Tiradito, Serrano-Cilantro, Passion Fruit and Jicama


  • 4 c Cilantro
  • 1⁄3 c Kewpie or Japanese-style mayonnaise
  • 1⁄3 c Extra virgin olive oil
  • 1⁄3 c Serrano chilies, seeded and chopped
  • 2 T Poblano chili, seeded
  • 3⁄4 c Lime juice, freshly squeezed
  • 2 tsp. Salt
  • 8 oz. Sushi-grade tuna
  • 3 oz. Jicama, diced small
  • 2 oz. Passion fruit
  • Microgreens, to garnish


Blend cilantro, mayonnaise, olive oil and chilies until almost smooth, leaving bits of cilantro. Season with lime juice and salt; set aside.

Slice tuna 1⁄4-inch thick on a bias and fan out on 2 plates. Drizzle cilantro-chili sauce on top and garnish with jicama, passion fruit and microgreens. Makes 2 servings. 

Chef/Owner Stephanie Izard, Cabra, Chicago, Illinois, from Food Fanatics Magazine®