Cured Tuna (Tuna Gravlax)
A delicious cured tuna gravlax can be easily prepared as a unique alternative to salmon.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Set up a curing vessel: place tuna in a baking dish and prepare a slightly smaller dish or board to fit inside.
-
Rinse and thoroughly pat dry the tuna, then place it in the baking dish.
-
Combine salt, sugar, and pepper. Sprinkle the tuna with vodka or aquavit, then coat it completely with the salt mixture, patting to adhere.
-
Cover the fish with plastic wrap, then another layer of wrap or foil. Place the smaller dish on top, weigh it down with a heavy pot or cans, and refrigerate for 12 to 24 hours.
-
For best results, turn the tuna after the initial 12-24 hours, re-cover with weights, and refrigerate for another 12-24 hours.
-
When ready, remove the tuna, brush off the curing mixture (or rinse and pat dry), and slice very thinly for serving.