Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Lightly Cured Tuna
Method
Preparation Steps
- 1
Cure the Tuna
In a small bowl, mix salt and sugar. Rub this mixture over the fresh tuna steak. Wrap the tuna tightly in plastic wrap and refrigerate for at least 1 hour to allow it to cure.
- 2
Prepare the Dashi
In a saucepan, bring dashi stock to a gentle simmer over low heat. Add apple cider vinegar and stir for a few seconds, then remove from heat and let cool.
- 3
Cook Buckwheat
Rinse the buckwheat groats under cold water. In a pot, combine 1 cup of buckwheat groats with 2 cups of water. Bring to a boil, then reduce to a simmer and cover. Cook for about 10-12 minutes until tender. Drain any excess water and set aside.
- 4
Prepare the Turnip
Peel the daikon radish or turnip and slice it thinly. You can also use a mandoline for even slices. Set aside.
- 5
Slice and Serve
After the tuna has cured for 1 hour, remove it from the refrigerator and unwrap. Using a sharp knife, slice the tuna into thin sashimi-style pieces. Arrange the slices on a plate.
- 6
Combine and Garnish
Drizzle the sesame oil and soy sauce over the sliced tuna. Serve alongside the cooked buckwheat and the sliced turnip. Garnish with fresh chives on top.