This tuna recipe cured with kombu seaweed has a very special umami flavour. Seaweed's high concentration in minerals is a substitute to salt during the curing process. This recipe is an adaptation of the recipe from autoimmunewellness.com.
Serves 4. Cure the tuna a day before you need it. Prep time once this is done about 15 minutes.
- Enough pieces of dried Kombu Leaves to wrap tuna
- 1/2 lemon, plus 2 teaspoons fresh lemon juice
- 250g sushi-grade tuna loin, cut into twelve 1/2cm-thick pieces
For the salad
- 1 small green apple, cored and finely chopped
1 carrot, finely chopped
- 2 ribs celery, finely chopped
- ½ cucumber, finely chopped
- 2 tablespoons red onion, finely chopped
- 1 tablespoon fresh dill
- 1 clove garlic, minced
- ½ cup olive oil
- 1 tablespoon apple cider vinegar
- ½ teaspoon Manuka Smoked salt
- 2 Belgian endive heads, thinly sliced crosswise
- In a bowl, cover the Kombu Leaves with warm water and let stand until softened, 10 minutes. Drain and pat dry.
- Line up the Kombu Leaves side-by-side on a large rimmed platter and rub with the lemon half. Set the tuna in a single layer on the Kombu and wrap the leaves around the fish.
- Cover with plastic wrap and refrigerate for 24 hours.
- Peel off the Kombu and transfer the tuna to plates.
- Place the chopped up tuna, apple, carrot, celery, onion, dill, and garlic in a large bowl and stir to combine, breaking up the clumps of tuna.
- Add the olive oil, apple cider vinegar, lemon, and manuka salt and stir well to combine, until the tuna has absorbed all of the oil.
- Trim the ends off the endive, and separate the leaves. Serve each leaf with a scoop of tuna salad.