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Tuna Gravlax with Radish and Avocado Salad

Prep time 30 mins
Cure time 6 hrs
Yield Serves 4 to 6
About 1/2 hour, plus at least 6 hours to cureTuna bellies, or toro, are prized in sushi bars for their velvety texture. That said, you can also use tuna loin in this recipe; it will simply be a little lean. Make sure that your knife is very sharp--it's the key to slicing through the soft fish easily without tearing it.


  • 2 tablespoons plus 1/2 tsp. kosher salt
  • 2 teaspoons sugar
  • 1 1/2 pounds tuna belly, any bones gently removed with tweezers
  • 3 radishes, trimmed
  • 1/2 firm-ripe avocado, peeled and diced
  • 2 tablespoons chopped chives
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon lemon juice

Nutrition Information

  • calories 249
  • caloriesfromfat 52 %
  • protein 27 g
  • fat 15 g
  • satfat 2.7 g
  • carbohydrate 1.7 g
  • fiber 1 g
  • sodium 300 mg
  • cholesterol 43 mg

How to Make It

  1. Combine 2 tbsp. salt and the sugar in a small bowl. Rub both sides of tuna belly with salt mixture. Set on a plate, cover, and chill at least 6 hours and up to overnight.

  2. Briefly rinse fish with cold water and pat dry with paper towels. Using a very sharp knife, thinly slice belly diagonally across the grain, pulling the knife through the fish rather than sawing. Divide slices among 4 to 6 small salad plates, spreading them out in a single layer. Cover each with plastic wrap and, using the bottom of a liquid measuring cup, gently pound fish into a thin layer.

  3. Thinly slice radishes, then cut into thin matchsticks. Transfer to a small bowl and add avocado, chives, oil, and lemon juice. Season with remaining 1/2 tsp. salt and toss until well combined. Spoon some salad onto each plate.