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My recipe

Home cured tuna

Some time ago I posted a recipe of home cured duck breast, which inspired Giulia to make a tuna in the same way. What a beautiful idea! I changed the spices a bit and cured the tuna as well. I used tuna loin.

Home cured tuna

  • 400 g fresh tuna fillet
  • 4 tbsp coarse sea salt
  • 3 tsp sugar
  • Combine the sugar and salt, spread it over the piece of the foil
  • Coat the fillet in it, fold tightly in the foil and place to the fridge for 24 hours


  • 1/2orange (lemon) zest
  • 1 bay leaf (1/3 tsp powdered bay leaf)
  • 1 tsp black peppercorns
  • 1 tsp green peppercorns
  • 1 tsp rose peppercorns
  • 1/2 tsp coriander seeds
  • 50 ml chopped dill
  • Take the fish from the fridge, rinse off the salt, dry with the kitchen towels
  • combine all the ingredients for the spice blend (except for the dill) and crush in a mortar
  • Rub it into the fish
  • Sprinkle with the dill, fold into the parchment paper (not very tight), tie with the string and hang in the fridge for 10-14 days


  • 50 ml orange juice
  • 50 ml vegetable oil (olive)
  • Chopped chive
  • Combine all ingredients and whisk
  • Slice the fillet (clean from the spices if you wish) and serve with the sauce poured over

I made this recipe 4 times during last 2 months, and never had a chance to take a picture of the ready fillet, so I promise to do it as soon as possible I used dried zest. I presume you can take not only tuna, but any other fish, which is used for curing.