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Dining Tip: Seared Tuna with Tortilla Strips and Ginger-Soy-Jalapeño Dressing

Chef Victor Flores offers a festive Mexican-Asian fusion recipe to celebrate the holidays.
Photo by: Evi Abeler
Bight colors and a little heat liven up this meal.

Posted: November 28, 2017

Note: This recipe originally appeared in the Nov. 30, 2017, issue of Wine Spectator, "Tequila."

Recipe courtesy of chef Victor Flores of the Joe Allen restaurant group in New York

Seared Tuna with Cabbage Slaw, Tortilla Strips and Ginger-Soy-Jalapeño Dressing

• 2 pounds sushi-grade tuna loin, cut into 2-inch-square batons
• Salt and pepper
• 2 tablespoons canola oil
• Cabbage Slaw (recipe follows)
• 1/2 cup toasted sesame seeds
• Fried Tortilla Strips (recipe follows)
• Ginger-Soy-Jalapeño Dressing (recipe follows)

1. Season the tuna generously with salt and pepper. Heat the canola oil in a large skillet over medium-high. Sear the tuna for about 20 seconds on each side, just to form a crust. Set aside and let rest for about 6 to 8 minutes. Thinly slice the tuna with a very sharp knife.

2. On each of 8 serving plates, place some cabbage slaw in the center and surround with tuna slices. Garnish with sesame seeds and tortilla strips. Drizzle with more dressing, if desired. Serves 8.

To Make the Cabbage Slaw

• 3 cups finely sliced red cabbage
• 3 cups finely sliced white cabbage
• 1 cup julienned carrot
• 1 cup French green beans
• Ginger-Soy-Jalapeño Dressing (recipe follows)

1. Place the red and white cabbage in a bowl and cover with ice water. Let sit for about 20 minutes. Drain and dry thoroughly to give the slaw a crisp texture.

2. Combine the cabbage, carrots and beans in a bowl. Toss with dressing just before serving.

To Make the Ginger-Soy-Jalapeño Dressing

• 2 tablespoons minced fresh ginger
• 1/2 cup soy sauce
• 1/2 cup yuzu or lime juice
• 1/2 cup honey
• 1 tablespoon chopped cilantro
• 1 teaspoon minced serrano or jalapeño pepper

Place all ingredients in a jar with a tight-fitting lid and shake well, or whisk in a bowl. Refrigerate and shake before using.

To Fry the Tortilla Strips

• 2 cups vegetable oil
• 4 four-inch corn tortillas, thinly sliced
• Kosher salt

1. Heat the oil in a heavy-bottomed skillet over medium-high. When a tortilla strip dropped in sizzles, add the rest and fry until golden-brown, about 1 minute.

2. Transfer tortilla strips to paper towels and season immediately with salt. Let the oil cool, and reserve it for other use.


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