Sugar Cured Tuna loin |
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This tastes amazing - a little bit like fish candy!
Ingredients.
Tuna Loin
Demerara Sugar
Rock Salt / Sea salt
Star anise (ground in motor and pestle)
Fresh Ginger (grated)
Garlic. (Chopped fine or crushed)
Tamari (good soy sauce if you can’t get tamari)
Sesame oil.
Method:
Select a deep sided bowl or plastic container that is just bigger in all dimensions than the piece of tuna.
In a separate bowl mix 3/5th Sugar and 2/5th salt, you will need enough sugar and salt mix to completely cover the tuna allowing for at least 1cm all round.
Mix in the ginger garlic and crushed star anise.
Cover the bottom of you container approx 1cm deep with the sugar mix, place the Tuna in the center, and continue to fill with mix until well covered.
Pour Tamari and Sesame oil evenly over the top.
Cover the container / bowl and place in the fridge for 60-72 hours.
Remove the tuna from the mixture, brush off excess sugar mixture and slice thinly. The tuna is fully cooked by the sugar and salt and ready to eat.
The quantities of the ingredients can be varied to taste, the star anise gives a distinctive flavor so if you don’t like that slightly liquorice flavor leave it out. For about 200 grams of tuna I used; 3 star anise, 3 cloves of Garlic and a piece of ginger the size of my thumb. I used 30 mls of Tamari and 30 mls of Sesame oil.
The tuna is great served by itself with soy and wasabi, but also goes well in salads or on soba noodles with bok choy. Thanks to "jamesd" for this recipe.
As a side note this also works well with a fillet of beef or venison but venison is lean and requires a shorter cure time.
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