Marinated Tuna

Name: Marinated Tuna
Prep time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT2H25M0.000S
Yield: 4 to 6 servings
Ingredients: 1/4 cup picholine olive brine; 1/3 cup freshly squeezed Meyer lemon juice; 1 pound sushi-quality yellow fin tuna, thinly sliced across the grain; 3 ounces (about 18) picholine olives, pitted and slivered; Freshly ground black pepper; 1 bulb fennel, thinly sliced; 2 Meyer lemons, zested

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Level: Easy
Total: 2 hr 25 min

Prep: 25 min
Inactive: 2 hr

Yield: 4 to 6 servings

Level: Easy
Total: 2 hr 25 min

Prep: 25 min
Inactive: 2 hr

Yield: 4 to 6 servings

Ingredients

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1/4 cup picholine olive brine

1/3 cup freshly squeezed Meyer lemon juice

1 pound sushi-quality yellow fin tuna, thinly sliced across the grain

3 ounces (about 18) picholine olives, pitted and slivered

Freshly ground black pepper

1 bulb fennel, thinly sliced

2 Meyer lemons, zested

Directions

In a glass baking dish or a wide, shallow, nonreactive bowl, mix together olive brine and lemon juice. Gently toss in tuna slices and olive slivers. Cover and refrigerate for 2 hours, occasionally moving tuna slices around gently in marinade to ensure that slices cure evenly.
Just before serving, strain the tuna slices from marinade. Divide tuna between 4 to 6 appetizer plates. Spoon a little marinade (with olive slivers) over the tuna. Grind black pepper, to taste, over each serving. Garnish with fennel and lemon zest, and serve immediately.