Recipe for Tuna Aguachile from Chef Sebastian Toro

Chef Sebastian Toro of Mount Pleasant Vintage & Provisions shared a quintessential summer recipe with us for fresh and flavourful Tuna Aguachile. With not just one but two sunny patios, Mount Pleasant Vintage & Provisions really comes alive in the summer, and they know a thing or two about throwing a party. Try this tuna dish for your next park party, picnic, or patio hang. It tastes even better paired with a cold cocktail.

Tuna Aguachile

Ingredients:

For Marinade

• 12 grams or 2-3 cloves garlic
• 8 grams or 1 clove black garlic
• 50 grams or ¼ of an onion red onions, peeled and cut into quarters
• 7 grams or a small bundle cilantro
• 1 dash Maggi’s seasoning
• 4 oz or (about 4 limes) lime juice
• 3 grams or 1 teaspoon kosher salt (if using table salt, use half that amount and adjust to taste)
• 75 grams or about 1 quarter of a regular-sized English cucumber
• 15 grams or between 1-2 peppers serrano peppers (depending on your spice tolerance)

For Aguachile

• 70 grams or about ¼ of an onion red onion
• 110 grams or about 1/3 of a cucumber
• 5 grams or a small bundle fresh cilantro
• 1 lb or 454 grams raw yellowfin tuna
• 1 avocado
• Aguachile marinade from the previous step
• Corn chips or tostadas for serving

Directions:

For Marinade

1. Peel the red onions and cut them into quarters.
2. Remove the stem of the serrano peppers and place them alongside the cloves of garlic and the red onions in a dry pan on the stove or on a grill.
3. Char the vegetables until they are blackened on the surface (burn).
4. While the vegetables are charring, cut the cucumber into large chunks and add them to the blender along with the rest of the ingredients.
5. Once the vegetables are charred, add them to the blender and blend everything together until smooth.
6. The resulting liquid should be between dark green and black in colour.
7. The marinade can be kept refrigerated for up to 3 days.

For Aguachile

1. Cut in half, then peel and thinly slice your red onion.
2. Cut your cucumber into 4 lengthwise sticks and then slice the sticks thinly.
3. Chop up your cilantro.
4. Carefully remove the pit from your avocado and dice it into cubes of about half a centimetre.
5. Pat your tuna dry with a paper towel and cut it into dices of similar size to your avocado.
6. Combine all the solid ingredients in a bowl and add the marinade.
7. Mix gently to combine with a spatula.
8. Serve with corn chips or tostadas.