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Cured Tuna with Daikon-Papaya Salad
Serves 8
"I come from the world's number-one curing country, Sweden," says Marcus, "so of
course I serve a lot of cured fish." Tuna is not traditionally Scandinavian. That's his twist.
It stands up to curing beautifully, and he loves how its luxurious texture goes with the soft
papaya and crunchy daikon in the Asian-style salad.
Ingredients
Cured Tuna 2 cups salt2 tablespoons crushed white peppercorns 1/4 cup chopped fresh cilantro 2 teaspoons ground cumin 2 teaspoons chili powder 4-inch piece ginger, peeled and finely chopped 1 1/2 teaspoons ground ginger 1 pound sushi-grade tuna, in a single piece Daikon-Papaya Salad 1 cup sugar4 shallots, sliced 2 Scotch bonnet chiles, seeded, ribs removed, and finely chopped 6-inch piece fresh ginger, peeled and sliced 4 cloves garlic, minced 2 bay leaves 2 cups water 1 cup dry white wine 2 daikons, peeled and shredded using the large holes of a box grater (about 2 cups) 2 ripe papayas, peeled, halved, seeded, and finely diced (about 2 cups) Juice of 4 limes 2 tablespoons soy sauce 1 teaspoon toasted sesame oil |
 Photos by Maren Caruso
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To make the cured tuna, in a small, deep bowl, combine the salt, peppercorns, cilantro, cumin, chili powder, and fresh and ground ginger and mix well. Add the tuna, turning it in the salt mixture to coat evenly and making sure it is completely covered. Cover the bowl. Alternatively, combine the dry ingredients in a resealable plastic bag, tossing them to mix well. Add the tuna, "burying" it in the mixture, press out the air, and seal the bag closed. Let the tuna stand at cool room temperature for 4 hours, and then refrigerate overnight.
To make the daikon-payaya salad, in a saucepan, combine the sugar, shallots, chiles, fresh ginger, garlic, bay leaves, water, and wine and bring to a boil, stirring to dissolve the sugar. Remove from the heat, add the daikon, and let cool.
Stir the papaya into the cooled daikon mixture, and then stir in the lime juice, soy sauce, and sesame oil. Transfer the salad to an airtight container and refrigerator for at least 3 hours before serving.
Scrape the seasonings off the tuna, and then thinly slice the tuna across the grain. Fan the slices on a platter and serve with the salad.
