20 minutes
A refreshing salad featuring seared rare tuna, crisp chayote slaw, and a spicy guajillo chile dressing.
cups
Dried Guajillo Chiles, stemmed and seeded
0 oz
Garlic Clove, peeled and quartered
each
cups
to taste
Tuna Steaks
0 lb
Chayotes, peeled if desired, then sliced thinly or shredded
each
Arugula, Frisée Leaves, Or Romaine, loosely packed
cups
to taste
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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