How To Make Seared Ahi Tuna with a Side of Pez Powder Mexican Fruit Salad

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

Cut the ahi tuna into blocks, ensuring it's a clean center cut with no sinew.

Heat a small shallow sauté pan over medium-high heat and add avocado oil until hot.

Place a corn tortilla in the hot oil, pushing it down to fry evenly, turning it over a couple of times until it starts to brown.

Season the tortilla while it's hot with a little salt to help the seasoning stick.

Dredge the ahi tuna in the pez powder black seasoning, ensuring it is well coated.

Heat the sauté pan until smoking, then add a little oil and sear the tuna for 15-20 seconds per side until blackened and medium-rare.

Remove the tuna from the pan and set aside.

Cut the baby tomatoes in half using a technique to slice multiple at once on the cutting board.

Dice the persian cucumbers, keeping the skin on, and combine with the tomatoes.

Finely dice the red onion, using less than the amount of tomato and cucumber.

Finely chop the serrano chili, leaving some seeds for spice, and add to the mixture.

Chop the cilantro using a chiffonade technique and add to the salad mix.

Season the salad with kosher salt and freshly ground black pepper.

Add juice from meyer lemons and a drizzle of extra virgin olive oil to the salad, then toss to combine.

Slice red radishes thinly using a mandolin for garnish.

Cut the green part of the scallion on a bias for presentation.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens