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.

Ingredients

• 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)

Method

1. Select a deep sided gastronorm container that is just bigger in all dimensions than the piece of tuna.
2. 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.
3. Mix in the ginger, garlic and crushed star anise.
4. Mix in tamari, sesame oil, lime puree, chopped coriander.
5. 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.
6. Cover the container/bowl and place in the fridge for 60-72 hours.
7. Every 24 hours, turn the tuna loin to make sure it’s evenly marinated.
8. 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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