Cured Tuna Pastrami

homemade cured tuna

Step 1


Sugar – 1 cup

Salt – 1 cup

Coriander – 1/2 cup

Smoked Paprika – 1/4 cup

Mustard Seed – 1/4 cup

White Peppercorn – 1/4 cup


Toast whole spices until fragrant and shiny remove from heat add sugar, salt and smoked paprika then allow to cool. Process in a Vita Prep until coarsely fine.

Step 2


Sushi Grade Tuna Loin – 3 lb


Center Cut

Cut Loin into 2 even rectangles know more than 2.5″ wide on its widest side. Pack pastrami spice evenly on to each loin cover in plastic wrap and cure overnight.

Step 3


Rye Bread – 4 slices

Mayonnaise – 16 oz

Sriracha – 2 oz

Dill Pluche as needed

Fleur de Sel as needed


Dried in oven at a low temperature.

Emulsify mayonnaise and sriracha. Slice tuna 1/4″ thick, lay on a chilled plate next to a pearl of chili mayo followed by Asian pickles (see recipe), then finish by sprinkling salt and dill on top of tuna. Serve with rye.

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