Cured tuna with mushrooms

AT A GLANCE

  • Serves 4 people

  • 2 tbsp manzanilla sherry
  • 2 tbsp caster sugar
  • 200 gm piece of sashimi-grade tuna
  • 200 gm assorted mushrooms, such as king brown, Swiss brown and button, very thinly sliced
  • ½ bunch of chives, cut into 10cm lengths
  • To serve: lime wedges and extra-virgin olive oil
01   Combine sherry, sugar and 2 tbsp fine sea salt in a non-reactive dish. Add tuna, turn to coat, cover with plastic wrap and refrigerate until cured (24 hours). Scrape curing mix from tuna and thinly slice.
02   Place mushrooms and chives on plates, top with tuna, season with freshly ground black pepper, squeeze over lime juice, drizzle with extra-virgin olive oil and serve.

Recipe:

LISA FEATHERBY

Photography:

BEN DEARNLEY

Styling:

LISA FEATHERBY AND VANESSA AUSTIN

Drinking Suggestion:

A TANGY, DRY FINO. , suggested by MAX ALLEN

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