Chili Seared Tuna Recipe
esquites salad, yucca crisp, avocado, salsa macha, morita mayo
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Ingredients
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Chili Seared Tuna
Esquites Salad
Yucca Crisp
Salsa Macha
Morita Mayo
Garnish (Optional)
Method
Chili Seared Tuna
- 1
Prepare the Tuna
Season the tuna steaks with chili powder, salt, and black pepper. Drizzle olive oil over the steaks and let them marinate for about 15 minutes.
- 2
Esquites Salad
- 3
Prepare the Salad
In a bowl, combine corn kernels, lime juice, chopped cilantro, crumbled Cotija cheese, and chili powder. Toss well and set aside.
Yucca Crisp
- 4
Prepare the Yucca
Peel and chop the yucca root into thin strips. Boil in salted water until tender, about 20 minutes. Drain and pat dry.
- 5
Fry the Yucca
Heat vegetable oil in a deep pan. Fry the yucca strips until golden and crispy. Remove and drain on paper towels. Season with salt.
Salsa Macha
- 6
Morita Mayo
- 7
Prepare Morita Mayo
Soak the dried morita chiles in hot water for 10 minutes. Blend with mayonnaise and lime juice until smooth.
Assembly
- 8
Plate the Dish
On a plate, place a bed of esquites salad, top with seared tuna, and add yucca crisps around. Drizzle with salsa macha and morita mayo. Garnish with avocado slices and microgreens if desired.
