Recipe: Cured Loin Of Tuna For Seacuterie Platter
“Great in the summer, as a sharing plate, in the outdoors on a terrace with a glass of sauvignon blanc or chardonnay,” says Sysco chef Patrick Clement.
This recipe is another example of the seacuterie trend which is currently lighting up the Irish culinary scene. A fresh summer dish of delicious cured tuna that delivers a fruity punch bound to get the mouth watering.
Using the best sashimi grade tuna, this recipe has a curing period of 60-72 hours, resulting in a flavour packed loin.
Look up our other seacuterie recipe here to create the perfect platter for sharing.
- Tuna loin (FS1239)
- 300g of demerara sugar (Z313001)
- 200g of rock salt (490047)
- 1 star anise ground in a mortar and pestle (PU345)
- 1 grated root of fresh ginger (VW764)
- Chopped fine/crushed cloves of garlic (VP351)
- 30ml of tamari (OR574)
- 30ml of sesame oil (OR342)
- 100g of lime puree (F14z)
- Fresh coriander (HB578)
- Select a deep sided gastronorm container that is just bigger in all dimensions than the piece of tuna.
- In a separate bowl mix sugar and salt. You will need enough sugar and salt mix to completely cover the tuna allowing for at least 1cm all round.
- Mix in the ginger, garlic and crushed star anise.
- Mix in tamari, sesame oil, lime puree, chopped coriander.
- Cover the bottom of the container approximately 1cm deep with the marinade mix, place the tuna in the centre, and continue to fill with mix until well covered.
- Cover the container/bowl and place in the fridge for 60-72 hours.
- Every 24 hours, turn the tuna loin to make sure it’s evenly marinated.
- Remove the tuna from the mixture, brush off excess sugar mixture and slice thinly. The tuna is fully cured by the sugar and salt and ready to eat.
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