Tuna Gravlax with Radish and Avocado Salad

 Recipe
About 1/2 hour, plus at least 6 hours to cure

Tuna 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.

Yield:

Serves 4 to 6

Recipe from

Sunset

Recipe Time

Prep: 30 Minutes
Cure: 6 Hours

Nutritional 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

Ingredients

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

Preparation

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.

Julia Lee,

Sunset

July 2014
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