Red Tuna Bites

Metric version of recipe

Yields 8 portions

Ingredient Amount
Salt cod, sliced paper-thin 4 oz.
Soy sauce 1 Tbsp.
Anchovy fillets, oil-packed, rinsed and very thinly sliced 4 ea.
Tuna loin, cut into sashimi-style slices about 3/16 inch thick 1lb. 2 oz.
Mayonnaise 2 Tbsp.
Almonds, toasted or fried 2 Tbsp.
Olive oil, extra virgin 1 Tbsp.
Water as needed
Spanish chorizo sausage, crumbled 1 oz.

Method

  1. Desalt the salt cod by placing it in a bowl with enough fresh cold water to cover it. Soak refrigerated, for 26 to 48 hours, changing the water at least four times. Drain well.
  2. Pour the soy sauce into a widemouth bowl. Spread the cod out on a cutting board and layer the anchovies evenly across the top of the cod. Top with a layer of tuna slices, overlapping the slices if necessary, to cover the cod evenly. Cut into 1 ¼- by 1 ¼-inch bite-sized pieces, dip in soy sauce, and place on spoons.
  3. Blend together the mayonnaise, almonds, oil, and enough water to make a smooth sauce. Strain and spoon a scant teaspoon over each of the tuna bites. Sprinkle ½ teaspoon of the chorizo on each piece and serve.

Additional tips

Recipe credit: Joaquín Felipe for PromoMadrid Desarrollo Internacional de Madrid, S.A., as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved. Presented at the World Marketplace on Friday, Nov. 3, 2006.

© 2017 The Culinary Institute of America