A gourmet sandwich featuring smoky cured tuna butter spread on toasted brioche, complemented by a zesty wasabi-yuzu mayonnaise, tangy pickled cucumbers, and vibrant xnipec salsa for a fresh kick.
1. Prepare the tuna butter by finely mincing the smoked cured tuna and mixing it thoroughly with softened unsalted butter until creamy. 2. Toast the brioche slices lightly with a bit of butter until golden and crisp. 3. Spread the tuna butter generously on one side of each toasted brioche slice. 4. In a small bowl, combine mayonnaise, wasabi paste, and yuzu juice to create the wasabi-yuzu mayo. 5. Spread the wasabi-yuzu mayo over the tuna butter on one slice. 6. Layer the fresh thinly sliced tuna over the mayo. 7. Add a layer of pickled cucumbers for tang and crunch. 8. Spoon a thin layer of xnipec salsa over the cucumbers to add a spicy and citrusy brightness. 9. Close the sandwich with the second brioche slice, tuna butter side down. 10. Serve immediately and enjoy the complex flavors.
2 slices brioche bread 50g smoked cured tuna (for butter) 1 tbsp unsalted butter (softened) 2 tbsp mayonnaise 1 tsp wasabi paste 1 tsp yuzu juice 50g fresh tuna (sliced thin) 30g pickled cucumbers (thinly sliced) 2 tbsp xnipec salsa (chopped habanero, tomato, onion, lime juice, cilantro) Butter for toasting bread
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