FEATURE RECIPE
Cured tuna with mushrooms

Cured tuna with mushrooms

You’ll need to begin this recipe a day ahead.

Serves 4

Cooking Time Prep time 15 mins (plus curing)



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


1 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.
2 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.


Drink Suggestion A tangy, dry fino.

RECIPE Lisa Featherby PHOTOGRAPHY Ben Dearnley STYLING Lisa Featherby and Vanessa Austin DRINK SUGGESTION Max Allen

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