Ahi Tuna Aquachile Recipe
Radish, Cucumer, Hoja Santa Oil, Hoja Santa Cordial, Lemon, Cava
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Ingredients
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Ahi Tuna & Marinade
Aquachile (citrus-chile cure)
Vegetables & Garnishes
Hoja Santa Oil & Cordial
Finishing
Method
Ahi Tuna & Marinade
- 1
Prepare tuna
Pat the sushi-grade ahi tuna dry with paper towels. Trim any sinew and cut into 1/4–1/2-inch dice or thin 1/8-inch slices depending on whether you want a diced aquachile or sashimi-style presentation. Place tuna in a chilled bowl and lightly season with 1 tsp fine sea salt and 1/4 tsp freshly ground black pepper. Keep chilled while you prepare the rest.
Aquachile (citrus-chile cure)
- 2
Mix cure
In a nonreactive bowl, combine 3/4 cup fresh lime juice, 1/4 cup fresh lemon juice, 1/2 cup cava, 1 tsp sea salt and 1/2 tsp granulated sugar. Stir to dissolve the salt and sugar.
- 3
Add chile
Thinly slice and add the seeded jalapeño to the citrus-cava mixture. Let the mixture rest for 5 minutes to infuse gently.
- 4
Marinate tuna
Pour the citrus-cava mixture over the seasoned tuna so the fish is mostly submerged. The acidity will begin to 'cook' the surface of the tuna. For very thin slices, marinate 6–8 minutes; for 1/4-inch dice, 8–12 minutes. Do not exceed 15 minutes to preserve a tender interior. While marinating, gently stir once halfway through to ensure even cure.
Vegetables & Garnishes
Hoja Santa Oil & Cordial
- 8
Make hoja santa oil
Bring a small pot of water to a simmer. Blanch 8 hoja santa leaves for 10 seconds, then plunge into an ice bath to fix color. Drain thoroughly and pat dry. In a high-speed blender, combine blanched hoja santa leaves and 1/2 cup neutral oil. Blend on high until bright green and emulsified (about 30–45 seconds). Strain through a fine-mesh sieve or chinois into a small bowl to remove solids. Reserve oil in refrigerator; it will keep for a couple of days.
- 9
Make hoja santa cordial
In a small saucepan, combine 2 tbsp caster sugar and 1/4 cup water. Warm over low heat until sugar dissolves to make a light syrup. Remove from heat and add 4 fresh hoja santa leaves (reserve others for oil) and 1 tbsp fresh lemon juice. Let steep for 20 minutes as it cools, then strain out leaves and chill. The cordial should be lightly aromatic and slightly sweet — adjust with a splash more lemon if it needs brightness.
Finishing
- 10
Combine and plate
When the tuna has cured the desired time, use a slotted spoon to remove tuna from the citrus-cava mixture and allow excess liquid to drain back into the bowl. Place the tuna on a chilled serving plate or shallow bowl.
- 11
- 12
Dress and garnish
Drizzle 1 tsp hoja santa oil over the tuna and vegetables in thin streams. Dot 1–2 tsp hoja santa cordial around the plate for sweet-herbal highlights. Finish with a light drizzle (optional) of extra-virgin olive oil, sprinkle 1/2 tsp black sesame seeds and 1/8 tsp freshly ground white pepper, and grate 1/2 tsp lemon zest over the dish for aromatic lift.
- 13
Serve
Serve immediately so the tuna stays tender and the vegetables remain crisp. Provide the reserved citrus-cava marinade at the table if guests want extra tang.