Seared Rare Tuna Salad with Chayote Slaw and Guajillo Chile Dressing

1. Toast Chiles and Garlic

Warm the oil in a large skillet over medium heat. Add the dried guajillo chiles and quartered garlic cloves. Toast them gently, stirring for about 30 seconds until the chiles lighten in color.

2. Prepare Dressing

Place the toasted chiles into a blender along with the sherry vinegar and a pinch of salt. Then, add the reserved oil and garlic from the skillet to the blender, and blend everything together until smooth.

3. Sear Tuna

Season tuna steaks with salt. Heat a clean skillet over high heat and sear each tuna steak for about one minute per side.

4. Coat Tuna with Dressing

Drizzle about three tablespoons of the dressing into the pan and quickly coat the seared tuna steaks.

5. Prepare Chayote Slaw

Shred the chayotes and toss in a bowl with three tablespoons of the dressing and a touch of salt.

6. Assemble Salad

Arrange the greens on serving plates. Slice the seared tuna and place on top of the greens. Add the chayote slaw beside the tuna. Drizzle with more dressing and sprinkle with chopped cilantro.