Tiradito de Tuna Cured and Smoked with Wasabi-Yuzu Soy Mayonnaise

A delicate Peruvian-Japanese fusion dish featuring thin slices of cured and smoked tuna, paired with a vibrant wasabi, yuzu, and soy mayonnaise. Served with pickled cucumbers, spicy xnipec, and toasted brioche slices infused with tuna zest for a perfect balance of smoky, tangy, and spicy flavors.

Steps

1. Cure the tuna by mixing salt, sugar, and smoked paprika. Rub onto tuna loin and refrigerate for 30 minutes. 2. Rinse the cure off and pat dry. Lightly smoke the tuna for 10 minutes using a smoking method of your choice. Let cool. 3. Slice the tuna very thinly and zest a small amount for garnish. 4. Prepare the wasabi-yuzu soy mayonnaise by mixing mayonnaise, wasabi paste, yuzu juice, and soy sauce until smooth. 5. Pickle the cucumbers by combining cucumber slices with white vinegar and sugar. Let sit for 10 minutes. 6. Make the xnipec by marinating red onion and habanero in a little vinegar and salt for 10 minutes. 7. Toast brioche slices in butter until golden. Sprinkle with tuna zest immediately after toasting. 8. Plate thin tuna slices, drizzle with wasabi-yuzu soy mayonnaise, arrange pickled cucumbers and xnipec on the side, and serve with toasted brioche slices.

100g fresh tuna loin (for curing and smoking) 1 tbsp salt 1 tbsp sugar 1 tsp smoked paprika 1 tbsp soy sauce 1 tbsp yuzu juice 1 tsp wasabi paste 2 tbsp mayonnaise 50g cucumber, thinly sliced 1 small red onion, thinly sliced 1 habanero chili, deseeded and finely chopped 1 tbsp white vinegar 1 tsp sugar (for pickling) 2 slices brioche bread 1 tbsp unsalted butter Zest of cured tuna (from the curing step)