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Oarweed-cured Tuna
Oarweed-cured Tuna is a modern Irish recipe for a classic dish of marinated tuna sandwiched between oarweed that's served with an endive salad. The full recipe is presented here and I hope you enjoy this classic Irish version of: Oarweed-cured Tuna.
prep time
20 minutes
cook time
30 minutes
Total Time:
50 minutes
Additional Time:
(+24 hours marinating)
Serves:
4
Rating: 
Tags : Wild FoodIrish Recipes
This is one of the modern Irish seaweed recipes, using locally-gathered seaweeds. Here,
Laminaria digitata (oarweed) is used, which is sometimes known by the Japanese name,
kombu. In this recipe, the oarweed is used to flavour the tuna.
Ingredients:
60g dried
Laminaria digitata (Oarweed) strips
1/2 lemon
2 tsp lemon juice
225g sushi-grade tuna, cut into twelve 5mm thick pieces
1/4 tsp finely-grated orange zest
2 tsp extra-virgin olive oil
smoked sea salt
2
endives, thinly sliced crossways
Method:
Wash the oarweed, place in a bowl, cover with water and set aside to stand until softened (about 20 minutes). After this time, drain the seaweed and pat dry.
Arrange the oarweed on a large, rimmed, plate and rub all over with the lemon half. Arrange the tuna in a single layer over two pieces of the oarweed then cover with the lemon-rubbed sides of the remaining oarweed.
Cover the plate with clingfilm (plastic wrap) and set in the refrigerator to marinate for 24 hours. When ready to serve, whisk the lemon juice in a bowl with the orange zest and olive oil then season with the smoked sea salt. Add the endives and toss to coat.
Take the plate out of the refrigerator and peel off the kombu. Arrange the tuna pieces onto serving plates, sprinkle over a little smoked sea salt and serve with the endive salad.
