Japan Meets Mexico in This Chile-Spiked Seared Tuna Stunner

This recipe from a standard bearer of Oaxacan coastal cuisine falls somewhere between aguachile and tataki. [...] Read More... The post Japan Meets Mexico in This Chile-Spiked Seared Tuna Stunner appeared first on Wine Enthusiast.

Mar 12, 2025 - 22:44

Puerto Escondido, on the Oaxacan coast, has emerged as one of Mexico’s hottest travel destinations. In recent years, a wide variety of design-driven boutique hotels has opened along a seemingly endless coastline, drawing artists, celebs and influencers in equal measure. Accordingly, a spirited culinary scene has emerged as well, reimagining the region’s traditions and ingredients with a global perspective.

Helmed by chefs Shalxaly Macías and Quetzalcóatl Zurita (a native of the region), Almoraduz was a pioneer in this new wave of comida costeña oaxaqueña (Oaxacan coastal cuisine). Beets are a year-round staple in Oaxaca, seen in empanadas, tostadas, salads, juices and more. Here, the sauce includes Japanese-inspired ingredients for a dish that falls somewhere between aguachile and tataki. The burnt chile adds an intriguing contrast of pungency and char.

Tuna Tataki with Chile Ash and Beet Emulsion

Courtesy Almoraduz, Puerto Escondido, Oaxaca @almoraduzpuerto

Note: If you don’t have a juicer, blend 2–3 raw beets (peeled and chopped) with just enough water (1–2 tablespoons) to turn the blender blades, and push through a fine mesh strainer into a bowl.

Serves 4 as an appetizer.

2/3 cup fresh beet juice
1 serrano (or small jalapeño) chile, stemmed
5 tablespoons freshly squeezed lime juice
2 1/2 tablespoons light soy sauce
2 tablespoons agave syurp or mild honey
1 tablespoon toasted sesame oil
1 teaspoon minced fresh ginger
2 teaspoons minced chives
1 ounce guajillo chiles (about 4 large), stemmed and seeded
8 ounce best-quality tuna loin
Avocado (or other vegetable) oil, as needed
1 teaspoon kosher salt
1 shallot or small spring onion, cut into paper thin rings
1/2 small avocado, cut in small cubes
2 packed tablespoons baby beet greens or beet sprouts
2 packed tablespoons cilantro leaves

Step 1

In a blender, add the beet juice, serrano chile, lime juice, soy sauce, agave syrup, sesame oil and ginger and blend until smooth and emulsified. Taste and add more lime, soy or agave, if desired. Stir in the chives, cover, and refrigerate until needed (this can be made one day ahead, stirring in the chives just before
using).

Step 2

Heat oven to 400°F. Bake guajillo chiles until they blacken and turn brittle (check often as timing will vary). Grind to a powder in a spice grinder or small food processor and sift through a fine-mesh strainer for an even powder. Set aside.

Step 3

Rub the tuna with oil and salt. Pat the chile ash on in a thin equal layer. Coat a large sauté pan with oil and place over high heat. Sear the tuna just to seal the ash onto the surface, no more than 45 seconds per side. Transfer to a plate.

Step 4

To serve, slice the tuna 1/4 inch thick. Pour just enough sauce to cover the bottom of a shallow bowl or deep plate (you may not need all the sauce). Arrange tuna decoratively on top, and garnish with the shallot, avocado, beet greens and cilantro.

Wine Pairing

Maybe it’s because rosé pairs so well with the balmy weather and maritime breezes of the northern Baja peninsula, but it’s rare to find a winery in Valle De Guadalupe (Mexico’s largest wine region) that doesn’t have a rosé in its lineup. Grenache is one of the most popular grapes used in rosé there, where it expresses the grape’s bold acidity and flavors of wild herbs and blood orange. In this dish, a fresh rosé can straddle the bright sauce and almost-raw fish, while having enough presence for the earthy beets and meaty tuna.

TRY: La Carrodilla “Polen” (Valle de Guadalupe)

This article originally appeared in the April 2025 Travel issue of Wine Enthusiast magazine. Click here to subscribe today!

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