I have a list of things I want to do. One of them is to cook every recipe in a cookbook so I’m working my way through Rick Bayless’ Everyday Mexican. I’ve eaten a lot of good stuff. This series is the record of those adventures.

Seared Rare Tuna Salad with Chayote Slaw and Guajillo Chile Dressing

Seared tuna is the best, right? I mean, it’s fatty and satisfying and bright pink or rather it should be unless like me you are impatient and don’t heat up your pan enough before dumping your tuna in which results in delicious sushi-grade tuna becoming over cooked.

A tragedy for sure.

I’m not sure if it was this technical failure that accounted for my ‘meh’ feelings about this dish. It should’ve been a new brainer, guajillo+seared tuna should equal ecstasy but it didn’t? Was it the chayote? Did my anger over screwing up the tuna color my impression of the dish? Any guesses?