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Ingredients
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Fish & curing
Finishing & service
Method
Fish & curing
- 1
Select and prepare tuna
Start with approximately 1 kg of high-quality, sashimi-grade bluefin tuna (akami). If you have a whole loin, trim any bloodline and connective tissue with a sharp knife to leave a clean lean red muscle. Pat the surface dry with paper towels.
- 2
Mix curing rub
In a bowl combine 100 g kosher salt, 25 g granulated sugar and 1 tablespoon cracked black pepper. Mix thoroughly so the salt and sugar are evenly distributed.
- 3
Apply cure
Place a double layer of plastic wrap on a work surface. Spread half of the cure mixture into a rectangle slightly larger than the fish. Lay the tuna on the cure, then cover the exposed top of the tuna with the remaining cure, pressing lightly so all exterior surfaces contact the cure. Wrap tightly in the plastic wrap.
- 4
Weight and dry-age
Place the wrapped tuna on a wire rack set over a tray to catch drainage. Put a lightweight weight (a plate or small cutting board) on top to ensure full contact. Refrigerate at 1–3°C (34–38°F) for 24–48 hours depending on desired dryness: 24 hours for a light dry-age reduction and 48 hours for a firmer, more concentrated flavor. Check after 24 hours — the surface should feel firmer and slightly dry.
- 5
Rinse and rest
After curing time, unwrap and gently rinse the tuna under cold running water to remove the cure. Pat thoroughly dry with paper towels. Place on a wire rack uncovered in the refrigerator for 6–12 hours to allow a dry surface (pellicle) to form; this helps texture and flavor concentration.
Finishing & service
- 6
Trim and slice
Using a very sharp, long slicing or sashimi knife, trim away any remaining discolored edges or thin dry crust if present. Slice the dry-aged akami thinly against the grain into sashimi-size slices (about 2–4 mm thick) or thicker carpaccio slices according to preference.
- 7
Optional oil & seasoning
If desired, lightly brush each slice with 2 tablespoons neutral oil or very lightly with toasted sesame oil for aromatic lift. Sprinkle a small pinch of flaky sea salt across the plated slices to taste.
- 8
Plate and garnish
Arrange slices on chilled plates. Garnish with microgreens or shiso leaves. Serve with lemon or yuzu wedges and soy sauce or ponzu on the side for dipping. A few drops of high-quality citrus or soy-based sauce accentuates the concentrated flavor of the dry-aged akami.
- 9
Storage
If not serving immediately, wrap trimmed, dry-aged tuna tightly in plastic wrap and keep refrigerated. Consume within 48 hours for best quality. Do not refreeze.
