- 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
- 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
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.
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.
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.