Mexican Makeover

Photography by: Romulo Yanes
Mexican Makeover

Grilled Marinated Tuna
and Cilantro-Ginger
Pico de Gallo

Maya, New York City
PREP: 25 min. COOK: 4 min. SERVES 4
Chef Richard Sandoval’s marinated
and grilled tuna fillets are rich in
protein, B vitamins and omega-3
essential fatty acids. The Asian-influenced
pico de gallo boasts vitamin
C-rich tomatoes and tomatillos, and
ginger, known for its anti-inflammatory
and soothing properties. (At Maya,
the tuna is served atop a creamy
boniato—Cuban sweet potato—puree
and a saute of broccoli rabe.)
For the Cilantro-Ginger Pico de
Gallo:
1/4 cup tomatillo, small diced
1/4 cup cilantro, finely chopped
1 teaspoon ginger, finely chopped
1 teaspoon lemon juice
1 teaspoon rice vinegar
1/2 teaspoon honey
White pepper to taste
Salt to taste
1/2 cup tomato, seeded, small diced
1/2 cup Spanish white onion, small
diced
2 tablespoons cilantro, finely
chopped
1 tablespoon serrano chile, finely
chopped
For the Grilled Tuna:
1 cup water
5 small pieces piloncillo
(approximately 1/4 cup or to taste)
2 pieces ancho chile
3 tablespoons soy sauce
3/4 cups water
2 tablespoons rice vinegar
Salt to taste
4 tuna fillets
(continued from pg. 76)
For Cilantro-Ginger Pico de Gallo:
1. Add the tomatillo, cilantro, ginger,
lemon juice, rice vinegar, honey,
pepper and salt to a blender and
purée.
2. Pour the mixture into a medium
bowl.
3. Add the tomato, onion, cilantro and
serrano chile, and toss.
For Grilled Tuna:
1. In a small saucepan bring water,
piloncillo and ancho chiles to a boil
until the piloncillo melts and the chiles
are soft.
2. Blend the mixture.
3. Add the remaining ingredients.
4. Use this mixture to marinade the
tuna fillets for 10 minutes.
5. Grill the tuna, searing fillets on
both sides without overcooking,
approximately 2 minutes per side.
6. Garnish with the Cilantro-Ginger
Pico de Gallo.
Per serving: 380 calories, 3 g fat
(.5 g saturated fat), 62 g protein,
23 g carbohydrate, 3 g fiber, 615 mg
sodium.