Tuna Gravlax with Radish and Avocado Salad
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.
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Cure: 6 Hours
- Calories: 249
- Calories from fat: 52%
- Protein: 27g
- Fat: 15g
- Saturated fat: 2.7g
- Carbohydrate: 1.7g
- Fiber: 1g
- Sodium: 300mg
- Cholesterol: 43mg
- 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
- 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.
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