📝 About This Recipe
This exquisite dish marries the delicate, buttery texture of premium sashimi-grade tuna with the sophisticated depth of a cold-smoke infusion. Drawing inspiration from Italian coastal traditions and modern smokehouse techniques, the tuna is lightly cured to enhance its natural sweetness before being kissed by applewood smoke. Thinly sliced and finished with a vibrant citrus-caper vinaigrette, it offers a sensory journey of silk, salt, and subtle woodfire notes.
🥗 Ingredients
The Tuna & Cure
- 500 grams Sashimi-grade Ahi (Yellowfin) Tuna Loin (center-cut, skinless and bloodline removed)
- 2 tablespoons Kosher Salt (for the dry brine)
- 1 tablespoon Granulated Sugar (to balance the salt)
- 1 piece Zest of Lemon (finely grated)
The Citrus Vinaigrette
- 4 tablespoons Extra Virgin Olive Oil (high quality, cold-pressed)
- 2 tablespoons Fresh Lemon Juice (strained)
- 1 small Shallot (minced very finely)
- 1/2 teaspoon Dijon Mustard (for emulsification)
- 1/4 teaspoon Honey (to round out acidity)
Garnish & Texture
- 2 teaspoons Non-pareil Capers (drained and patted dry)
- 1 tablespoon Fresh Chives (finely snipped)
- 1/2 cup Micro-arugula or Watercress (for a peppery bite)
- 1 tablespoon Toasted Pine Nuts (lightly crushed)
- 1 pinch Flaky Sea Salt (such as Maldon)
- 1/2 teaspoon Pink Peppercorns (crushed)
👨🍳 Instructions
-
1
Pat the tuna loin completely dry with paper towels. In a small bowl, mix the kosher salt, sugar, and lemon zest to create your quick-cure rub.
-
2
Gently rub the salt mixture over all sides of the tuna. Wrap the fish tightly in plastic wrap and refrigerate for exactly 30 minutes; this firms the flesh and seasons the exterior without 'cooking' it through.
-
3
Remove the tuna from the fridge and rinse quickly under cold water to remove excess salt. Pat extremely dry again—smoke adheres best to a dry surface.
-
4
Prepare your cold-smoking setup. If using a handheld smoking gun, place the tuna in a deep glass bowl and cover tightly with plastic wrap, leaving a small gap for the nozzle. If using a pellet smoker, ensure it is set to the 'Cold Smoke' setting with a temperature staying below 80°F (26°C).
-
5
Fill the smoking chamber with applewood or cherrywood chips. Ignite the smoke and fill the bowl or smoker. Let the tuna sit in the dense smoke for 15 minutes. Repeat the smoke fill once more for another 15 minutes for a total of 30 minutes.
-
6
Once smoked, wrap the tuna in fresh plastic wrap and place it in the freezer for 20-30 minutes. This does not freeze the fish, but firms it up to allow for paper-thin slicing.
-
7
While the tuna chills, whisk together the olive oil, lemon juice, minced shallot, Dijon, and honey until emulsified. Season with a tiny pinch of salt.
-
8
Using a very sharp slicing knife (sujihiki or yanagiba style), cut the tuna against the grain into slices no thicker than 1/8 inch.
-
9
Arrange the slices on a chilled platter, slightly overlapping them in a circular or shingled pattern.
-
10
Drizzle the vinaigrette lightly over the fish. It should glaze the tuna, not drown it.
-
11
Scatter the capers, toasted pine nuts, and snipped chives evenly over the top.
-
12
Finish with a cluster of micro-greens in the center, a sprinkle of flaky sea salt, and the crushed pink peppercorns for a floral heat.
💡 Chef's Tips
Always use 'Sashimi-Grade' tuna to ensure safety and the best texture for raw consumption. If you don't have a smoker, you can add 1/4 teaspoon of high-quality liquid smoke to the cure, though the authentic cold-smoke method is superior. Ensure your knife is razor-sharp; a dull knife will tear the delicate fibers of the tuna rather than slicing them cleanly. Keep the plates in the refrigerator until the moment of serving to maintain the 'cold-smoked' integrity of the dish.
🍽️ Serving Suggestions
Pair with a crisp, high-acidity white wine like a Sancerre or a dry Riesling to cut through the richness of the fish. Serve with warm, thinly sliced sourdough crostini rubbed with a clove of raw garlic. A chilled glass of premium Junmai Ginjo Sake complements the clean, smoky notes beautifully. Accompany with a side of pickled cucumber ribbons for an extra refreshing crunch.