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Cured tuna with mushrooms

Australian Gourmet Traveller Spanish tapas recipe for cured tuna with mushrooms.

By Lisa Featherby
  • 15 mins preparation plus curing
  • Serves 4
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Cured tuna with mushrooms
You’ll need to begin this recipe a day ahead.


  • 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. Drink suggestion by Max Allen

  • Author: Lisa Featherby