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

Name: Tiradito de Tuna Cured and Smoked with Wasabi-Yuzu Soy Mayonnaise
Total time: 45 min
Cuisine: Japanese
Ingredients: 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)

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45 minTotal time

MediumDifficulty

450kcal / serving

Ingredients

For 1 serving

servings

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)

Ingredient substitutions

Yuzu juice An equal amount of lemon juice for a similarly bright citrus note.
Brioche Soft white sandwich bread, toasted in butter.
Habanero A similar amount of finely chopped jalapeño for milder heat.

Nutrition per serving

Estimated values for 1 serving, 450 kcal

Protein27 g

Carbohydrates31 g

Fat23 g

Fiber 2 g · Sugar 8 g · Sodium 1450 mg

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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.

Japanese

Steps

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

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

Aim for evenly thin slices; a very sharp knife helps keep the delicate tuna from tearing.
The tuna should look lightly opaque at the surface from curing and smoking while remaining tender inside; avoid prolonged smoking, which can make it dry.
Keep the xnipec and wasabi mayonnaise measured and separate until plating so their sharp flavors do not overwhelm the tuna.

Drink pairing

A dry sparkling wine
Its crisp acidity and bubbles complement the smoky tuna and cut through the creamy mayonnaise and buttery brioche.

0% option: Chilled sparkling water with a squeeze of citrus.

Storage

Because the tuna is served raw-like after curing and light smoking, eat it fresh the same day. Keep any leftovers covered and chilled, and discard them if left out for more than 2 hours.

Frequently asked questions

Can I prepare any components ahead?

The mayonnaise and pickled cucumbers can be made a few hours ahead and kept covered in the refrigerator. Slice the tuna and toast the brioche close to serving.

How can I tell if the tuna is sliced thinly enough?

The slices should be delicate and nearly translucent, but still hold together when lifted.

What can I use if I don't have a smoker?

Use a suitable stovetop or covered smoking setup, following its instructions; keep the smoke light so it complements rather than masks the tuna.

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

Ingredients

Ingredient substitutions

Nutrition per serving

Steps

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

Drink pairing

Storage

Frequently asked questions

Can I prepare any components ahead?

How can I tell if the tuna is sliced thinly enough?

What can I use if I don't have a smoker?

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