Tuna al Pastor with Corn Purée
“At the age of 17, I developed a passion for cooking. My parents were avid cooks, and they inspired my love of creating unique and flavorful dishes that everyone can enjoy. This particular dish was influenced by my favorite dish— tacos al pastor— which originated in my hometown of Mexico City.“I took the flavor components of the recipe and made a few modifications to produce tuna al pastor. The fresh tuna paired with sweet corn, cilantro and pineapple combine wonderfully to create a savory blend of island flavors with a Latin touch. I also curated the cucumber and grapefruit salad (see pg. X) which complements the tuna dish nicely. Enjoying these two dishes with a sunset view over the bay embodies the perfect summer day.”
Ingredients
FOR THE TUNA AL PASTOR:
- 3 guajillo chiles, seeded and soaked in hot water
- 2 ancho chiles, seeded and soaked in hot water
- 2 chipotle chiles in adobo (optional, for a smoky flavor)
- 3 cloves garlic
- ½ white onion
- 1 cup (236.6 ml) pineapple juice
- ¼ cup (59.1 ml) white or apple cider vinegar
- 1 tablespoon (4.2 g) dried oregano
- 1 teaspoon (3 g) ground cumin
- 1 teaspoon (2.3 g) ground black pepper
- 1 teaspoon (3 g) paprika or achiote paste (for color and flavor)
- 4 (5- to 6-ounce) (141.7- to 170 g) pieces fresh tuna
- Corn purée, for serving (recipe follows)
- Pineapple, onion, cilantro and salsa of your choice, for garnish
FOR THE CORN PURÉE:
- 8 ounces (226.8 g) butter
- 1 tablespoon (14.8 ml) olive oil
- ½ white onion, finely diced
- 1 pound white or yellow corn
- 2 cloves garlic, finely chopped
- 1 serrano chile, chopped
- 1 pound white or yellow corn
- Salt and pepper, to taste
Instructions
FOR THE TUNA AL PASTOR:
- To prepare the marinade, combine in a blender the three types of chiles, garlic, onion, pineapple juice, vinegar, and spices. Blend until smooth and thick. If it is too thick, add a bit of water or more pineapple juice. Strain the mixture to remove any chile skin residue.
- Marinate the tuna thoroughly with the mixture, ensuring each piece is well coated. Refrigerate for at least 4 hours, preferably overnight, for deeper flavor.
- Cook the marinated tuna in a hot skillet or on a grill over medium-high heat until nicely seared and cooked through.
- To serve, place a spoonful of the corn purée on a plate. Top with the grilled tuna. Garnish with pineapple, onion, cilantro and salsa of your choice.
FOR THE CORN PURÉE:
- In a saucepan, melt the butter with the olive oil. Add the onion and cook until it becomes translucent. Add the garlic and chile, and continue cooking for another 5 minutes. Add the corn and cover with water. Bring to a boil, then season with salt and pepper.
- Once cooked, blend half of the mixture until smooth and mix it back in with the unblended portion.
Notes
Photo by Daniela Loera