Tuna Crudo with Smoked Jalapeno Dashi

Cured Heirloom Carrots
0.4 each Bunches heirloom baby carrots (peeled and thinly sliced)
0.35 cups Granulated sugar
0.15 cups Kosher salt
0.4 tbsp Whole coriander seed  (toasted and ground in a spice grinder)
0.3 tsp Chopped cilantro

Cured Heirloom Carrots:
Combine sugar, salt, coriander and cilantro and mix thoroughly. In an appropriately sized plastic container, place a 1/4 inch of cure lining the bottom. Place the peeled carrots in one even layer and cover with another 1/2 inch of cure. Repeat process alternating cure layer and carrot layer until all carrots are evenly covered in cure. Let carrots stand at room temperature for 25 minutes in cure. Remove carrots and rinse thoroughly in cold water to remove excess cure mixture. Store in a plastic container under refrigeration for up to 2 days.

Smoked Jalapeño Dashi
0.25 cups Pepper Dashi
0.15 cups Smoked jalapeno liquid

Smoked Jalapeno Dashi:

Combine pepper dashi and jalapeño liquid in a mixing bowl stir gently to combine. Taste and season with white soy if needed. Transfer into a plastic container with a law and store under refrigeration for up to two days.

Pepper Dashi:

0.7 cups Water
0.15 lbs Jalapeño peppers (washed)
3.6 grams Dried kombu
2.1 grams Dried bonito flake
0.6 tsp White soy sauce
0.1 qt Hickory wood chips

Pepper Dashi:

Place wood chips in a strainer and run under cold water until moist. Shake strainer to let excess water drain off. Line a full deep hotel pan with aluminum foil and place a pile of wood chips on one side of the foil. Check smoke chamber and wood chips every 20 minutes. Place hotel pan on a medium heat burner so the wood chips are on top of the flame. Allow the chips to begin to smoke fairly rapidly before turning the heat down to obtain a light consistent smoke stream. Place a shallow perforated hotel pan inside the deep pan with the smoking chips. Spread an even layer of the jalapeño peppers In the shallow pan. Cover the peppers with a inverted shallow hotel pan to form a lid.

Smoke peppers for 1.5 hours maintaining a even light blue colored smoke. If smoke begins to turn a chalky white turn the heat down on the burner. Place water in sauce pot and bring to a simmer. Place kombu and 1/2 of the smoked peppers (remaining half is used for smoked jalapeño liquid) in a plastic container and pour simmering water over them. Cover and let steep for 30 minutes in a warm area. Remove lid and add the bonito flakes and steep for an additional 15 minutes. Strain dashi and chill immediately. When dashi is chilled add white soy to season and reserve.

Smoked Jalapeño Liquid:
0.3 cups Water
0.3 cups White balsamic vinegar
0.2 cups Sugar
0.2 tbsp Kosher salt
0.5 each Garlic cloves
0.4 sprigs Thyme
1 oz Smoked jalapeño peppers

Smoked Jalapeño Liquid
Combine water, vinegar, salt, garlic and sugar in a sauce pot and bring to a rapid boil.
Place thyme and peppers in a plastic container appropriately sized to hold the peppers and liquid.
Pour boiling liquid over the peppers and cover with plastic.
Let steep at room temperature for 3 hours then chill in refrigerator over night.
Strain and reserve liquid for up to two weeks under refrigeration. Save peppers for another use.