Tuna Recipe with Kombu Seaweed

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.

Ingredients

• 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

Directions

1. In a bowl, cover the Kombu Leaves with warm water and let stand until softened, 10 minutes. Drain and pat dry.
2. 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.
3. Cover with plastic wrap and refrigerate for 24 hours.
4. Peel off the Kombu and transfer the tuna to plates.
5. 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.
6. 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.
7. Trim the ends off the endive, and separate the leaves. Serve each leaf with a scoop of tuna salad.