Whiskey-Cured Tuna

In this recipe, salt dehydrates tuna to a thick marmalade consistency during 24 hours of curing. Whiskey and spices contribute their specific flavors. If you use a peaty scotch or a combination of bourbon and Lapsang Souchong tea, you will have a note of smokiness in the final product. There are different ways to serve cured tuna. Dice it and serve on thin slices of toasted rye bread laced with some crème fraîche. Diced, this tuna makes a nice addition to poached eggs.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Mix salt, sugar, lemon zest, allspice, and Lapsang Souchong tea.

Step 2

Moisten the salt and sugar mix with bourbon and cover the tuna steak with it.

Step 3

Put the fish in a non-reactive container, seal, and cure for 24 hours, flipping it once after the first 12 hours.

Step 4

Remove cured tuna from the marinade, clean, and pat dry. It will keep for up to two weeks refrigerated.

Step 5

Slice cured tuna for serving.

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