10 black brine-cured olives such as kalamata or cerignola (pitted and left whole)
3 ounces olive brine or more (enough to cover the fish slices)
1 large orange (segmented into supremes with juice reserved)
2 tablespoons chopped fennel fronds
Black pepper to taste
1/2 cup shaved fennel
Cilantro leaves for garnish
1 tablespoon extra virgin olive oil
Coarse sea salt to taste
9x9 baking pan
Measuring Cup (set)
step by step directions. We've Made Cooking As Easy As 1-2-3!print recipe
ingredients 8 ounces sushi grade tuna loin 3 ounces olive brine or more; enough to cover the fish slices
instructions Slice the tuna across the grain into 1/4 inch slices. Lay the slices in a deep glass or ceramic dish and pour enough olive brine just to cover the fish.
ingredients 10 black brine-cured olives such as kalamata or cerignola, pitted and left whole 1 large orange, segmented into supremes, juice reserved 2 tablespoons chopped fennel fronds
instructions Add the olives, reserved orange juice, and fennel fronds.
ingredients Black pepper to taste
instructions Grind fresh black pepper over each slice of fish to taste.
ingredients 1/2 cup shaved fennel Cilantro leaves for garnish 1 tablespoon extra virgin olive oil Coarse sea salt to taste
instructions At this point, the dish can be finished and served after five minutes of curing, or it can be covered and held refrigerated for up to a day.
instructions To serve, divide the fish among four bowls, top with the orange segements ans shaved fennel, olives and some of the curing juices. Garnish each serving with a few leaves of fresh cilantro, a drizzle of extra virgin olive oil and the coarse sea salt.