Seared Rare Tuna Salad with Chayote Slaw and Guajillo Chile Dressing

1. Warm Oil and Toast Chiles and Garlic

Warm the oil in a large 10-inch skillet, add the guajillo chiles and garlic cloves. Toast them for about 30 seconds, then transfer the toasted chiles to a blender along with the sherry vinegar and a pinch of salt. Let the oil and garlic in the skillet cool for about 5 to 10 minutes.

2. Blend Dressing

Add the cooled oil and garlic from the skillet to the blender. Continue blending until the mixture is smooth and pour into a jar with a lid for storage.

3. Sear Tuna

Reheat the skillet over medium-high heat, season the tuna steaks with salt, and sear for about 1 minute on each side. Let the tuna cool in 3 tablespoons of the prepared dressing.

4. Prepare Chayote Slaw

Prepare the chayotes by peeling if desired, then slicing them thinly or shredding. In a mixing bowl, combine the shredded chayotes with 3 tablespoons of the dressing and a bit of salt.

5. Assemble Salad

Arrange the greens on plates, place the sliced tuna on top, and add the chayote slaw on the side. Drizzle any remaining dressing over the salad and garnish with chopped cilantro.