Tuna Sushi Satays
with JICAMA-PEANUT SLAW

MAKES 4 SERVINGS

Tuna is such a versatile fish, yet it’s prepared over and over with many of the same ingredients. Now for something entirely different: The insides of these crunchy satays retain a raw, sushi-like center, but their tortilla-chip-and-barbecue-sauce coating is completely nontraditional. The crunchy and refreshing slaw is the perfect counterpart to the savory skewers.

JICAMA-PEANUT SLAW

⅓ cup fresh orange juice

3 tablespoons mayonnaise

1 teaspoon sriracha

1 medium jicama, about 1 pound, peeled and cut into thin matchsticks with a mandoline or large knife

½ medium poblano (fresh ancho) chile, seeds and ribs removed, cut into ¼-inch strips

½ medium red bell pepper, seeds and ribs removed, cut into ¼-inch strips

3 scallions, white and green parts, thinly sliced

2 tablespoons fresh cilantro leaves

2 tablespoons coarsely chopped fresh Thai basil (optional)

Kosher salt and freshly ground black pepper

⅓ cup coarsely crushed roasted peanuts

TORTILLA-CHIP RUB

½ teaspoon ground coriander

½ teaspoon chili powder

½ teaspoon pure ground ancho chile

½ teaspoon Old Bay seasoning

¼ teaspoon hot red pepper flakes

⅛ teaspoon kosher salt

½ cup finely crushed tortilla chips

1½ pounds sashimi-grade tuna loin, cut into 16 chunks, each about 1¼ inches square

⅓ cup spicy store-bought barbecue sauce, such as Rattler BBQ Sauce

Special Equipment: 4 (6-inch) wooden skewers (no need to soak them)

1. To make the slaw: Whisk the orange juice, mayonnaise, and sriracha together in a large bowl. Add the jicama, poblano, bell pepper, half of the scallions, the cilantro, and the basil, if using, and mix well. Season to taste with salt and pepper. Set the remaining scallions and peanuts aside until just before serving. (The slaw can be covered and refrigerated for up to 8 hours.)

2. To make the rub: Whisk the coriander, chili powder, ground ancho, Old Bay, hot pepper flakes, and salt together in a small bowl. Add the tortilla chips and mix again.

3. Toss the tuna chunks in a large bowl with the barbecue sauce to coat the tuna. Sprinkle with the tortilla chip mixture to coat again. For each satay, thread 4 tuna chunks onto a 6-inch bamboo skewer.

4. Heat a griddle over medium-high heat. Add the tuna satays and cook, turning occasionally, until the crust is browned on all four sides but still raw in the center, about 4 minutes.

5. Add half of the peanuts to the slaw and mix well. Spread the slaw on a deep platter. Top with the satays and sprinkle with the remaining scallions and peanuts. Serve immediately.