Cured tuna with wasabi dressing

Cured tuna with wasabi dressing

By
From
Encyclopedia of Food and Cookery
Serves
6

At city fish markets you can buy top-quality fresh tuna. Alternatively, use salmon or ocean trout fillets.

Ingredients

Quantity Ingredient
1 tablespoon dill, chopped
1 teaspoon fine sea salt
1 teaspoon coarsely ground white pepper
1 teaspoon sugar
500g sashimi tuna or salmon
2 tablespoons olive oil
2 lebanese cucumbers
3 tablespoons lime juice
1 tablespoon sesame oil
1 teaspoon wasabi paste

Method

  1. Mix together the dill, salt, pepper and sugar. Sprinkle half of this over a plate large enough to hold all the fish. Lay the fish on top and scatter over the remaining curing mixture. Sprinkle with 1 tablespoon olive oil. Cover with plastic wrap or foil and marinate for 24–36 hours, turning the fish a few times.
  2. Lift the fish onto a board and scrape away the curing mixture. Cut into thin slices. Lightly peel the green from the cucumber and shred coarsely into long strips. Place a pile of cucumber on each serving plate. Arrange the cured fish slices on the cucumber decoratively. Mix the lime juice and remaining olive oil together with the sesame oil and wasabi and drizzle this mixture over each serving.
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