Salt-Cured Ahi Tuna Tataki with Aleppo Marash
Give your palate a flavorful zing in this Salt-Cured Ahi Tuna with Aleppo Marash recipe this Holiday season. A mouth-watering tuna dish you don't want to miss!
- 12 ounces sushi-grade hawaiian ahi tuna loin, fabricated into a rectangular bar
- 1 ounce old istanbul blend from juliet mae (an exotic blend of turkish spices and chiles)
- ¼ ounce coriander seed, toasted and coarsely ground
- ¼ ounce cumin seed, toasted and coarsely ground
- ½ ounce Aleppo Marash Pepper
- ¼ ounce black peppercorn, coarsely ground
- ¼ ounce pink peppercorn, coarsely ground
- 2 ounces sea salt, finely ground
- 1 ounce black sea salt, finely ground
- 1 ounce granulated sugar
- zest of one orange
- zest of one lime
- 2 ounces high-quality sherry wine
- grape seed oil for searing
- In a stainless steel nonreactive bowl, mix together all of the dried spice ingredients along with the salt, sugar, and orange and lime zest.
- Using a pastry brush coat the ahi tuna bar on all sides with a liberal amount of sherry wine. Then place the sherry-coated tuna bar into the stainless steel bowl with the dried spice mix. Using your hands, gently press generous amounts of the salt-spice cure mix onto each of the 4 sides of the tuna bar.
- Place the spice- and salt-covered tuna bar on a roasting rack set over a sheet pan to catch the drippings from the tuna as it cures in the refrigerator. Allow it to cure for at least 24 hours, but no more than 36 hours.
- When ready to serve the tuna, remove it from the refrigerator and brush away the dried spice-salt cure from all sides. Heat some grape seed oil in a sauté pan to very hot and quickly sear the ahi on all four sides. Allow it to cool completely and then using an extremely sharp slicer, portion the tuna into equally thin perfect slices. Serve with a salad of lightly pickled cucumbers garnished with cilantro and thin slices of ripe avocado.
Click here to buy Aleppo Marash Pepper and other herbs and spices
Source: Edible East Bay
Photo Credit to: Nicki Rosario
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