Bresaola Di Tonno Recipe

Time1h 30m

Serves4

house-cured sashimi tuna, arugula, olio verde, lemon

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Ingredients

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1
Curing the Tuna
In a bowl, mix the sea salt and sugar. Rub the mixture all over the tuna and place it in a non-reactive dish. Cover and refrigerate for 24-48 hours to cure.
2
Preparing the Olio Verde
In a small bowl, whisk together the olive oil, lemon juice, black pepper, and lemon zest. Set aside.
3
Assembling the Dish
After curing, remove the tuna from the fridge and rinse off the salt and sugar mixture under cold water. Pat dry with paper towels. Slice the tuna thinly.
4
Serving
On a serving platter, arrange the arugula as a bed. Place the sliced tuna on top and drizzle with the olio verde. Serve with additional lemon wedges on the side.