Marinated Tuna
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 191
- Total Fat
- 4
- Saturated Fat
- 1
- Carbohydrates
- 11
- Dietary Fiber
- 4
- Sugar
- 4
- Protein
- 29
- Cholesterol
- 44
- Sodium
- 300
- Total: 2 hr 25 min
- Prep: 25 min
- Inactive: 2 hr
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
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.