- TOTAL TIME: 25 MIN Plus 24 hr curing
- SERVINGS: 4
Eric Ripert cures pristine raw tuna by wrapping it in kombu (a type of seaweed).
- Four 8-by-5-inch pieces of dried kombu (2 ounces); see Note
- 1/2 lemon, plus 2 teaspoons fresh lemon juice
- 1/2 pound sushi-grade tuna steak, cut into twelve 1/4-inch-thick pieces
- 1/4 teaspoon grated orange zest
- 2 teaspoons extra-virgin olive oil
- Smoked salt
- 2 Belgian endives, thinly sliced crosswise
- In a bowl, cover the kombu with warm water and let stand until softened, 10 minutes. Drain and pat dry.
- Spread the kombu on a large rimmed platter and rub with the lemon half. Set the tuna in a single layer on 2 pieces of the kombu and top with the lemon-rubbed side of the remaining kombu. Cover with plastic wrap and refrigerate for 24 hours.
- In a bowl, whisk the 2 teaspoons of lemon juice with the orange zest and oil and season with smoked salt. Add the endives and toss. Peel off the kombu and transfer the tuna to plates. Sprinkle the fish with smoked salt and serve with the endive salad.
The kombu imparts a fresh, oceanlike flavor that is delicious with bright, minerally wines like Aldo Sohm's choice made with the Assyrtiko grape, from Santorini in Greece.
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