Grilled Tuna with Charred Escarole & Tomatillos, Pickled Raisins & Salsa Macha

By Patrick Lacey | September 05, 2018

Ingredients

SERVINGS: 4 Serving(s)

Salsa Macha

I/2 cup sunflower seeds
1 chile dearbol, stemmed, seeded and halved
1 ounce dried ancho chiles, stemmed and seeded
6 tablespoons white wine vinegar
2 garlic cloves, peeled
¼ cup extra-virgin olive oil
I tablespoon dried Mexican oregano

Furikake Salt

5 tablespoons furikake seasoning (a blend of dried fish, seaweed and sesame that can be found at specialty spice stores or Asian markets)
1 slightly rounded cup kosher salt

Pickled Golden Raisins

2 cups water
I cup white wine vinegar
3 tablespoons salt
3 tablespoons sugar
I cup golden raisins

Charred Escarole and Tomatillos

I head escarole, washed and cut into 4 wedges
24 small tomatillos, husked and rinsed
8 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper

Grilled Tuna

1.5 pounds yellowfin tuna, cut into 4 equal portions
4 tablespoons Furikake Salt

For assembly

I lime, cut into wedges
Chopped fresh cilantro
Sliced or shaved radishes

Preparation

To make the salsa macha: Preheat oven to 350°F Place the sunflower seeds on a baking sheet and toast them in the oven until golden brown. Remove them from the oven, let them cool slightly and then pulse them in a food processor until finely chopped.

Spread the chile de arbol halves out on the same baking sheet you used for the sunflower seeds, and roast them in the oven for 3 minutes or until toasted. Remove from the oven and place the chile in a saucepan. Cover with hot water and let rehydrate for about 20 minutes. Drain the chile, reserving the soaking water

Combine the rehydrated chile, Ancho chile, vinegar; garlic, olive oil and oregano in a food processor Process until fairly smooth, using some of the reserved chile soaking water to help thin it a bit to make it spreadable, but not runny. Stir in the chopped sunflower seeds by hand.

To make the furikake salt: Combine the furikake and salt in a food processor and pulse until well combined. Store in airtight container:

To make the pickled raisins: Combine the water; vinegar; salt and sugar in a medium saucepan. Bring to a boil, add the raisins and simmer for I minute. Remove from the heat, allow to cool and store in the refrigerator in an airtight container for up to one month.

To char the escarole and tomatillos: Place the escarole wedges and tomatillos in separate bowls, and toss each with 4 tablespoons of the olive oil. Season with salt and pepper: Heat grill or skillet to high. Char the escarole just until it wilts, and then cook the tomatillos until they are blistered on all sides. Slice the tomatillos in half and toss with the charred escarole.

To grill the tuna: Preheat a grill to high. Season the tuna portions on all sides with the furikake salt, using approximately I tablespoon for each portion. Allow to rest for 10 minutes before cooking.

When the grill is hot, place the tuna on the hottest area of the grill, spacing the pieces a few inches apart. Sear for I minute on all sides or until the fish is cooked to your preferred doneness (rare is recommended).

To assemble: Smear some of the salsa onto each of 4 dishes. Warm the escarole and tomatillos, divide them among the plates and season with a squeeze of fresh lime juice and some chopped cilantro. Slice the tuna into 4 to 5 slices each. Arrange over the grilled vegetables. Finish the plate with some of the pickled raisins and sliced radishes.

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