Ingredients
- 2 tbsp (30ml) Manzanilla Sherry
- 2 tbsp (30ml) granulated sugar
- 2 tbsp (30ml) fine sea salt
- 7 oz (200g) piece of sashimi grade tuna
- 3 ½ oz (100g) oyster mushrooms, trimmed and thickly sliced if large
- 1 tbsp (15ml) Extra-virgin olive oil, plus extra for garnish
- 1 tsp (5ml) freshly squeezed lime juice plus extra for garnish
- 1 green onion, dark and light green part only, thinly sliced into rounds, for garnish
- 1 tbsp (15ml) fresh chives, for garnish
- ground black pepper, to taste, for garnish
Directions
In a large resalable plastic bag add sherry, sugar and salt. Seal bag and shake to combine. Add tuna, turning to coat in sherry mixture. Seal bag and refrigerate for 24 hours. Remove tuna from curing mixture and remove any excess cure with a paper towel. Discard remaining cure in plastic bag. Thinly slice tuna.
Place mushrooms in a bowl and toss with olive oil, lime juice and a pinch of salt. Divide mushroom salad among serving plates and top with tuna, green onion and chives. Season dish with freshly ground black pepper and an extra drizzle of lime juice and olive oil right before serving.
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