True fresh-tuna aficionados, for the most part, eschew cooking their catch. Once the tuna has marinated for an hour, this simple and light recipe goes together in a jiffy, and takes full advantage of a fresh catch of either yellowfin or bluefin tuna.
This dish pairs well with the Ravenous Pig’s Great Expectations cocktail: 3⁄4 oz. Panama-Pacific, 9-year rum , 3⁄4 oz. Sipsmith VJOP gin, 1⁄2 oz. yellow Chartreuse, 1⁄2 oz. lime juice, 1⁄2 oz. pineapple gum syrup. (Jon Whittle/)
Recipe – Cured Tuna Crudo
1 lb. tuna loin, cleaned1 cup salt1⁄2 cup sugarZest of lime, lemon, orange (1 each)
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1. Mix salt, sugar and zest; rub over tuna loin, and let cure 1 hour.2. Rinse and slice thin.3. Reserve for plating.
Once ingredients have been chopped and the vinagrette prepared, the green papaya slaw comes together quickly. (Jon Whittle/)
Green Papaya Slaw
1 green papaya5 carrots1 cucumber
Slice all as thin as possible.
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1⁄2 cup fish sauce1⁄2 cup soy sauce1⁄2 cup water3 Thai chilis or jalapeños5 cloves garlic, grated1⁄2 cup lime juicePlating and presentation is as easy as arranging the crudo and garnishing with the green papaya slaw. (Jon Whittle/)
Dish Assembly1. Mix green papaya slaw with 3⁄4 Thai vinaigrette, and marinate 20 minutes.2. Plate tuna slices on dressed papaya slaw.3. Garnish with remaining vinaigrette, peanuts, cilantro and lime oil.
Article courtesy of Saltwater Sportsman