January 4, 2015 lyukum

The Feast of Seven Fishes: Whiskey-Cured Tuna

Bourbon-Cured Tuna

In Texas, we are familiar with cured salmon, but don’t see much cured tuna. The taste, texture, and fatness of yellowfin tuna loin steaks differ from salmon, so does the result of curing it, even if you use the same recipe as for gravlax. In this recipe salt dehydrates tuna to a thick marmalade consistency during 24 hours of curing. Whiskey and spices contribute their specific flavors. If you use a peaty scotch or a combination of bourbon and Lapsang Souchong tea, you will have a note of smokiness in final product.

There are different ways to serve cured tuna. My favorite one is to dice it and serve on thin slices of toasted rye bread laced with some crème fraîche. Diced, this tuna makes a nice addition to poached eggs. Delicate flakes of cured fish can be served with thin crostini. Bread toasts need thicker fish slices. Ruby red tuna makes beautiful spirals with soft cheese.

Nutrition Facts
Whiskey-Cured Tuna
Amount Per Serving
Calories 62 Calories from Fat 3
% Daily Value*
Total Fat 0.3g 0%
Saturated Fat 0.1g 1%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.05g
Cholesterol 13mg 4%
Sodium 2781mg 116%
Potassium 153mg 4%
Total Carbohydrates 5g 2%
Dietary Fiber 0.3g 1%
Sugars 5g
Protein 7g 14%
Vitamin A 0.3%
Vitamin C 5%
Calcium 2%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.

Whiskey-Cured Tuna
Bourbon-Cured Tuna
Print Recipe
Prep Time 15minutes
Cook Time 5minutes
Passive Time 24hours
Servings people
Bourbon-Cured Tuna
Print Recipe
Prep Time 15minutes
Cook Time 5minutes
Passive Time 24hours
Servings people
Ingredients
Units:
Ingredients
Units:
Instructions
  1. Mix salt, sugar, lemon zest, allspice, and Lapsang Souchong tea.
  2. Moisten the salt and sugar mix with bourbon and cover the tuna steak with it.
  3. Put the fish in a non-reactive container, seal, and marinate for 24 hours, flipping it once after the first 12 hours.
  4. Remove cured tuna from the marinade, clean, and pat dry. It will keep for up to two weeks refrigerated.
    Bourbon-Cured Tuna
  5. Slice cured tuna for serving.
    Bourbon-Cured Tuna
Recipe Notes

You can make variations replacing lemon zest with lime or orange. Instead of smokey flavors, try adding small amounts of herbs like tarragon. The recipe at luxirare uses gin with lime zest and an assortment of peppercorns. If you like fruity flavors of high quality bourbon, you might also like to experiment with your favorite cognacs or grappas. You won’t feel the alcohol in final product at all, only its characteristic flavors.

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