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Tuna Recipe with Kombu Seaweed

Tuna Recipe with Kombu Seaweed

Course: MainDifficulty: Easy


Prep time


Cooking time



This tuna recipe with kombu seaweed has a very special umami flavour. Seaweed’s high concentration in minerals is a substitute to salt during the curing process.
Recipe by Eric Ripert & Photo by John Paul Urizar for Food & Wine Magazine


  • 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

  • Manuka Smoked salt

  • 2 Belgian endive, thinly sliced crosswise


  • 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.

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