Tiradito de Atún con Vinagreta de Chile Güero Recipe — Authentic Mexican

1 Ingredients

1

Rub the tuna medallions with olive oil and season with smoked salt.
2

Sear over high direct heat on a grill or very hot pan — about 2 minutes per side, just to form a crust while keeping the centre rare.
3

Roast the chiles güeros on a dry skillet until blistered, then peel, devein and deseed.
4

Blend the cider vinegar, olive oil, roasted güeros, smoked salt or coastal rub, and garlic until smooth and emulsified.
5

Slice the seared tuna into 0.5cm thick strips against the grain and arrange flat on a serving board.
6

Spoon the chile güero vinaigrette over the tuna. Scatter the sliced shallot and cherry tomatoes on top.
7

Finish with a drizzle of extra virgin olive oil and serve immediately.

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Buy sashimi-grade tuna — anything less and the brief sear won't be safe.
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Slice the tuna as thinly as you can without tearing — the dressing is the flavour, the tuna is the canvas.
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Toast the chiles güeros until they blister but don't burn — burnt chile turns the vinaigrette bitter.