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Cured tuna with mushrooms

You'll need

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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

A tangy, dry fino.

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