The taste, texture, and fatness of yellowfin tuna loin steaks differ from salmon, so does the result of curing it.

In Texas, we are familiar with cured salmon, but don’t see much cured tuna. The taste, texture, and fatness of yellowfin tuna loin steaks differ from salmon, so does the result of curing it, even if you use the same recipe as for gravlax. 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 final product.

There are different ways to serve cured tuna. My favorite one is to 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. Delicate flakes of cured fish can be served with thin crostini. Bread toasts need thicker fish slices. Ruby red tuna makes beautiful spirals with soft cheese.


Whiskey-Cured Tuna

The taste, texture, and fatness of yellowfin tuna loin steaks differ from salmon, so does the result of curing it.
Prep Time15 mins
Cook Time5 mins
Total Time1 d 20 mins
Course: Appetizer
Cuisine: European
Keyword: fish, lycooking, lyukum cooking lab, recipe, whiskey
Servings: 7 people
Calories: 62kcal

Ingredients

  • 200 g yellowfin tuna sushi grade loin steak
  • 50 g sea salt
  • 35 g brown sugar
  • 1 tbsp lemon zest
  • 1 tbsp Lapsang Souchong tea crushed
  • 0.5 tsp allspice crushed
  • 2 tbsp bourbon

Instructions

  • Mix salt, sugar, lemon zest, allspice, and Lapsang Souchong tea.
  • Moisten the salt and sugar mix with bourbon and cover the tuna steak with it.
  • Put the fish in a non-reactive container, seal, and marinate for 24 hours, flipping it once after the first 12 hours.
  • Remove cured tuna from the marinade, clean, and pat dry. It will keep for up to two weeks refrigerated.
    Bourbon-Cured Tuna
  • Slice cured tuna for serving.
    Bourbon-Cured Tuna

Notes

You can make variations replacing lemon zest with lime or orange. Instead of smokey flavors, try adding small amounts of herbs like tarragon. The recipe at luxirare uses gin with lime zest and an assortment of peppercorns. If you like fruity flavors of high quality bourbon, you might also like to experiment with your favorite cognacs or grappas. You won’t feel the alcohol in final product at all, only its characteristic flavors.

Nutrition

Calories: 62kcal | Carbohydrates: 5g | Protein: 7g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.05g | Cholesterol: 13mg | Sodium: 2781mg | Potassium: 153mg | Fiber: 0.3g | Sugar: 5g
Bourbon-Cured Tuna