Name: Cured tuna with mushrooms
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 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

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

Ingredients

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

Method

Main

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. Drink suggestion by Max Allen
Notes

Recipe / styling by Lisa Featherby

Styling by Vanessa Austin

Ingredients

Method

Main

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