| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Coxon’s kit, Coxon2 |
6 |
servings |
INGREDIENTS
| 450 |
g |
Fresh tuna |
| 25 |
g |
Coarse sea salt |
| 50 |
g |
Demerara sugar |
| 2 |
ts |
Black pepper; crushed |
| 2 |
ts |
Fresh dill; chopped |
| 2 |
ts |
Fresh coriander; chopped |
| 150 |
ml |
Olive oil |
| 75 |
ml |
Soy sauce |
| 1 |
|
Lemon; juice and rind of |
INSTRUCTIONS
Trim the tuna of all skin.
Mix together the sea salt, sugar, peppercorns, dill, lemon zest, soy sauce,
parsley and coriander and spread over the fish.
Pour over the olive oil, cover and marinate for 24-48 hours.
Lift the fish from the marinade, and slice thinly. At this point the fish
can be served in its raw state.
Or heat a heavy based frying pan, drizzle a little oil and quickly fry off
one side of the fish, turn and add any remaining marinade ingredients.
The whole process should only take 1-2 minutes, serve immediately.
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