Curing tuna at home is simpler than it sounds — salt, sugar, time. The result is a firm, deeply flavored block of fish you can slice paper-thin over crostini, tuck into a salad, or eat straight off the cutting board. Worth seeking out the highest quality tuna you can find.
Ingredients
- 1 t Coriander or Fennel
- 1 t Peppercorns
- 1 Shallot
- 1-2 Cloves Garlic
- 1.5 T Brown Sugar
- 6 T Kosher Salt
- 1 lb Blue Fin Tuna Loin
Directions
- Method:Combine all the ingredients except the tuna in a food processor or crush in with a pestle and mortar. Rub the mixture all over the tuna loin and wrap with plastic wrap really tight. Place in fridge for 3 days weighted with a plate or bowl. Flip the tuna each night.
- Slice very thin and serve as charcuterie.
Need bread to round out the table?
Each Signature Box includes a fresh sourdough loaf, baked the day it ships. Available for Thursday pickup in Franklin, TN.
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