Michael Symon's Lightly Cured Tuna with Olives, Orange, and Fennel

Delicious Recipe for Cured Tuna

skill level

Easy

time

1-30min

servings

cost

Contributed by : Michael Symon

Try this sleek take on tuna!

things you'll need.

ingredients

8 ounces sushi grade tuna loin
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

kitchenware

step by step directions. We've Made Cooking As Easy As 1-2-3! print recipe

step 1

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.
step 2

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.
step 3

ingredients Black pepper to taste

instructions Grind fresh black pepper over each slice of fish to taste.
step 4

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.
step 5

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.
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