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  • Recipe

Tuna Tiradito, Serrano-cilantro, Passionfruit and Jicama

Tuna Tiradito, Serrano-cilantro, Passionfruit and Jicama

Ingredients

  • 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

Preparation

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®