Gin-Cured Albacore Tuna Smorgasbord
Serves up to 10
Gin-Cured Albacore Tuna Lox, make ahead, recipe follows Pickled Blackberries, make ahead,
1. Working across grain of tuna, thinly slice 3 to 3½ oz (85 to 105 g) tuna per person and layer on a serving board. 2. Place small serving bowls of Pickled Blackberries, Dijon and cornichons on board. 3. Fill remaining spaces with small piles of sunflower sprouts, new potatoes, red onion and slices of toasted bread. Garnish with a few small sprigs of dill and serve.
recipe follows Dijon mustard cornichons or sliced dill pickles sunflower sprouts boiled new potatoes, sliced shaved red onion thinly sliced pumpernickel or rye bread, toasted a few sprigs fresh dill, for garnish
pairs with Tuna Smorgasbord Dassai 45
Gin-Cured Albacore Tuna Lox Makes 8 to 10 servings
1. Rinse tuna loin and pat dry. Transfer to a baking dish with raised sides. Brush tuna loin with gin on all surfaces. 2. In a small mixing bowl, combine sugar, salt, juniper berries, dill and pepper. Mix well, then spread over tuna and gently press onto flesh. Cover with plastic wrap, loosely tucking it around fish. Place another sheet of plastic wrap over dish and set a slightly smaller dish, cutting board or similar object on top to gently weigh down tuna as it cures. 3. Refrigerate for 18 to 24 hours, flipping tuna after 12 hours. Remove from refrigerator and wipe or rinse with cold water to remove curing mixture. Pat dry with paper towel and wrap tightly in cheesecloth. Refrigerate for another 24 hours before serving. 4. Leftover lox can be wrapped tightly in plastic wrap and stored in refrigerator for up to 1 week or in freezer for up to 1 month, though texture may soften if frozen. 1. In a small mixing bowl, toss blackberries with sugar and salt to coat. Transfer to a clean Mason jar. 2. In a small saucepan over medium heat, combine vinegar, water, juniper berries and thyme. Warm until hot but not simmering, then pour over blackberries. Cool to room temperature, then seal and transfer to refrigerator for at least 4 hours. 3. Store in sealed jar in refrigerator for up to 1 month. Save remaining pickling liquid to use as a shrub for cocktails or as a substitute for vinegar in salad dressings.
hook-and-line-caught Pacific albacore tuna loin (about 2 lbs/900 g)
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Junmai Daiginjo Sake $53.99 Japan 124453 720 ml
gin
3 tbsp (45 ml) ⅓ cup (80 ml) ¼ cup (60 ml) 1 tbsp (15 ml) 2 tsp (10 ml) 2 tsp (10 ml)
granulated sugar
salt
juniper berries, crushed
chopped fresh dill
freshly ground black pepper
Pickled Blackberries Makes about 1 ½ cups (375 ml)
1½ cups (375 ml) fresh or frozen blackberries 3 tbsp (45 ml) granulated sugar 1 tsp (5 ml) salt ½ cup (125 ml) red wine vinegar ½ cup (125 ml) water 1 tbsp (15 ml) juniper berries 1 sprig fresh thyme
ingredient in Tuna Smorgasbord Beefeater London Dry Gin $27.99 United Kingdom 570
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