Red Tuna Bites is a fusion of Japanese and modern Spanish culinary styles and ingredients. The sashimi-cut tuna is layered with paper-thin slices of desalted salt cod and anchovies and served sashimi style, with a mayonnaisebased sauce. 

Ingredients 

4 ounces (115 g) salt cod, sliced paper-thin

1 tablespoon soy sauce

4 oil-packed anchovy fillets, rinsed and very thinly sliced

1 pound 2 ounces (510 g) tuna loin, cut into sashimi-style

slices about 3⁄16 inch (5 mm) thick

2 tablespoons mayonnaise

2 tablespoons toasted or fried almonds

1 tablespoon extra virgin olive oil

Water, as needed

1 ounce (30 g) cooked Spanish chorizo sausage,

crumbled

Method 

1. Desalt the salt cod by placing it in a bowl with enough fresh cold water to cover it. Soak, refrigerated, for 36 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. 

3. Top with a layer of tuna slices, overlapping the slices if necessary, to cover the cod evenly. Cut into 1¼- by 1¼-inch (3 by 3 cm) bitesized pieces, dip in soy sauce, and place on spoons.

4. Blend together the mayonnaise, almonds, oil, and enough water to make a smooth sauce. 

5. Strain and spoon a scant teaspoon over each of the tuna bites. Sprinkle ½ teaspoon of the chorizo on each piece and serve. Adapted from a recipe by Joaquín Felípe

Tips

The little bites are served on spoons. Note that the salt cod needs to be desalted beforehand, which takes a minimum of 36 hours.