Lightly Cured Albacore Tuna Recipe
Fennel, citrus, vinaigrette of olive and calabrian chili, pumpkin seed
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Ingredients
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Fish
Citrus Cure
Vinaigrette
Garnish
Method
Preparation
Prepare the Cure
In a bowl, mix fennel fronds, lemon zest, orange zest, sea salt, and sugar. Rub this mixture evenly over the Albacore tuna fillet. Wrap in plastic wrap and refrigerate for at least 2 hours, or up to 6 hours for a stronger cure.
Make the Vinaigrette
In a separate bowl, whisk together olive oil, Calabrian chili paste, red wine vinegar, salt, and pepper until well combined.
Serving
Slice and Serve
After curing, remove the tuna from the refrigerator, rinse it under cold water to remove excess cure, and pat dry. Slice the tuna thinly against the grain. Arrange on a plate, drizzle with vinaigrette, and garnish with pumpkin seeds and fresh herbs.