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    Seared Rare Tuna Salad with Chayote Slaw and Guajillo Chile Dressing

    clock-icon20 minutes
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    Pixicook editorial team

    A refreshing salad featuring seared rare tuna, crisp chayote slaw, and a spicy guajillo chile dressing.

    Ingredients for Seared Rare Tuna Salad with Chayote Slaw and Guajillo Chile Dressing

    units in
    USchevron
    units in
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    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Vegetable Oil

    cups

    Substitute chevron-down

    Dried Guajillo Chiles, stemmed and seeded

    0 oz

    Substitute chevron-down

    Garlic Clove, peeled and quartered

    each

    Substitute chevron-down

    Sherry Vinegar

    cups

    Substitute chevron-down

    Salt

    to taste

    Substitute chevron-down

    Tuna Steaks

    0 lb

    Substitute chevron-down

    Chayotes, peeled if desired, then sliced thinly or shredded

    each

    Substitute chevron-down

    Arugula, Frisée Leaves, Or Romaine, loosely packed

    cups

    Substitute chevron-down

    Chopped Cilantro

    to taste

    Substitute chevron-down

    How to Make 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.


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