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Cured Tuna Belly with Yuzu Kosho Vinaigrette

CURED TUNA BELLY

  • 1 kg tuna belly
  • 200g salt
  • 200g brown sugar
  1. Mix salt and sugar.
  2. Cover the tuna belly with the cure mix, place in a tray and press with another tray on top with some weight. Every day turn the belly. After 9 days, rinse the belly from the brine and pat dry. Now can either slice it like prosciutto or you can dry age it more days to develop more flavors. Before you cut it remove a thin layer all over.

YUZU KOSHO VINAIGRETTE

  • 100ml rice vinegar
  • 100ml olive oil
  • 10gr yuzu kosho
  • 1tbsp chopped red onion
  • 1tsp chopped jalapeño
  • 1tsp chopped caper
  1. Mix all the ingredients by hand. Do not blend.
  2. To serve you will need some croutons dusted with nori powder, horseradish, black pepper.
  3. Arrange in a plate paper thin slices of the tuna belly, and spoon a lot od the vinaigrette all over. Grate some fresh horseradish, black pepper and the croutons.

Antonis Kourkoutas About Author

He began his journey in professional kitchens, with main stop the famous Ithaki Restaurant where he has taken over the Asian Fusion menu. He is inspired by Japanese and Asian cuisine in general, and has been influenced by legendary chefs Rene Redzepi and David Kinch.