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.

Julia Lee
This Story Originally Appeared On sunset.com

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Recipe Summary

prep:
30 mins
total:
30 mins
Yield:
Serves 4 to 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

249 calories; calories from fat 52%; protein 27g; fat 15g; saturated fat 2.7g; carbohydrates 1.7g; fiber 1g; sodium 300mg; cholesterol 43mg.
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