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Kombu

cured tuna loin
Recipe by Eric Ripert & Photo by John Paul Urizar for Food & Wine Magazine

Note: 24 hours is required to complete this Kombu Cured Tuna Loin

INGREDIENTS:

to serve 4

Enough pieces of dried Kombu Leaves to wrap the tuna
1/2 lemon, plus 2 teaspoons fresh lemon juice
250g sushi-grade tuna loin, cut into twelve 1/2cm-thick pieces
1/4 teaspoon grated orange zest
2 teaspoons extra-virgin olive oil
Smoked salt
2 Belgian endive, thinly sliced crosswise

METHOD:

In a bowl, cover the Kombu Leaves with warm water and let stand until softened, 10 minutes. Drain and pat dry.
Line up the Kombu Leaves side-by-side on a large rimmed platter and rub with the lemon half. Set the tuna in a single layer on the Kombu and wrap the leaves around the fish.
Cover with plastic wrap and refrigerate for 24 hours.
In a bowl, whisk the 2 teaspoons of lemon juice with the orange zest and oil and season with smoked salt. Add the endive and toss.
Peel off the Kombu and transfer the tuna to plates. Sprinkle the fish with smoked salt and serve with the endive salad.

Kombu Seaweed Leaves NZ – 15g

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Kombu Seaweed Leaves NZ – 100g

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