Two Brown Guys Hunt

View Original

Bourbon and Earl Grey Tea Cured Tuna

Two Brown Guys Hunt
See this content in the original post

This way of preparing tuna is a nice change-up. Each ingredient imparts a recognizable flavor, but does not take away from the tuna.

The bourbon sweetness shines through, the bergamot from the earl grey provides a pleasant aroma, and the heat from the togarashi elegantly tickles your taste buds. The best part of all, the cure changes the texture of the tuna and gives it a slightly chewier and firm bite.

You won’t be disappointed with this interesting way of eating tuna!

Cured Tuna after 12 hours

Ingredients

For the Tuna

  • 1lb Tuna fillet

  • 200g salt (non-iodized salt)

  • 70g brown sugar

  • 2 tbsp togarashi

  • 4 tbsp bourbon of choice (I prefer rye)

  • 2 packets Earl Grey Tea

For the tapioca crisp

I modified the recipes a little from Home Chef Seattle so wanted to give him credit. Here is a link to his video. https://www.youtube.com/watch?v=nX3Ke2ZaJg4&t=263s

  • 1/2 cup tapioca pearls

  • 2 1/2 cups water

  • 1 tbsp squid ink

  • 1 tbsp togarashi

  • Lets Cook!

Tuna Cure

  1. Mix salt, brown sugar, togarashi, earl grey tea leaves, and bourbon together in a bowl. Once combined the texture should feel like wet sand.

  2. Place tuna on cling film and cover with cure mixture. Make sure to wrap the tuna tightly (See picture below).

  3. Put in a tray to catch any moisture, set a heavy plate or pan on top and place in fridge. Recomended curing time is 8-12 hours.

    Note: Exceeding 12 hours may cause tuna to have an overly salty flavor.

Tapioca Crisp

I will outline the steps below, but I would also encourage you to check out Home Chef Seattle’s video I have embedded below.

  1. In a sauce pan combine water and tapioca, bring to a boil and cook till the tapioca pearls are translucent.

  2. Transfer to a strainer and rinse to get as much starch out as possible.

  3. Once rinsed, add squid ink and toagrashi, mix thoroughly.

  4. Spread mixture in a thin layer on a baking tray lined with parchment paper.

  5. Dehydrate in preheated oven at 175F. It will take 2-3 hours.

  6. Once the tapioca is dehydrated you can break the sheet into pieces.

  7. Heat oil (I prefer Chosen Foods avocado oil) to 375F, and fry tapioca crisps. They will puff up within seconds, so be careful not to burn them.

  8. Let them drip on a plate lined with paper towel.

Assemble!

  1. Dice cured tuna and toss with a little soy sauce.

  2. Place on top of tapioca crisps.

  3. You may top with whatever you like. I prefer pickled chillies and chives.

  4. Enjoy!