Gravlax Style Tuna / Usoljena tuna

I’ve been thinking of making gravlax – a traditional Nordic dish of cured salmon for a while. Since I couldn’t get a hold of fresh salmon and my fishmonger had the most amazing looking tuna, I decided to go with that. The process of salt curing fish is super easy and only requires you to be patient and wait while the salt and any spices you wanna add do their thing. The most important thing is that you use only very fresh fish, like sushi grade. Since this was my first attempt, I went with very basic recipe. But feel free to go wild here and use any other dried herbs and spices you like.

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INGREDIENTS:

250 grams piece of tuna

3 tbsp salt

1 ½ tbsp sugar

½ tsp freshly ground black pepper

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METHOD:

Wash, then pat dry tuna with paper towels. Combine salt, sugar and black pepper in a small bowl. Spread a big sheet of plastic wrap on a bottom of a glass dish. Sprinkle half of salt mixture on the wrap, place tuna on top and then sprinkle with remaining salt mixture. Wrap tightly, but leave one edge open so the liquid can run out. Press tuna with a plate or another dish and place a few cans on top for weight. Refrigerate for 2-3 days, depending on thickness of the fish. I cured mine for 3 days, but suspect it would have been done after 2 already.

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A small note: you can slip a napkin under one side of the tuna dish, so it refrigerates tilted. This will keep all the liquids draining away from the fish. Make sure to discard those liquids about two times a day.

Once the fish is cured, quickly wash away the remaining salt and pat the fish dry. Slice very thinly before serving.

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Već neko vrijeme razmišljam o tome da napravim gravlax – tradicionalni nordijski usoljeni losos. S obzirom na to kako nisam uspjela nabaviti svježi losos, a u mojoj su ribarnici imali predivnu tunu, odlučila sam pokušati sa njom. Procedura sa usoljenom ribom je jako jednostavna i trebate samo biti strpljivi i čekati da sol i začini koje odlučite dodati naprave svoju čaroliju. Najvažnije je da koristite samo jako svježu ribu, kao recimo onu koju bi upotrijebili za sushi. S obzirom da mi je ovo bio prvi pokušaj, odlučila sam se za najosnovniji recept. Ali vi se slobodno razmašite i ubacite bilo koje sušene začine koji vam se dopadaju.

SASTOJCI:

250 g tune u komadu

3 žlice soli

1 ½ žlica šećera

½ žličice svježe mljevenog crnog papra

PRIPREMA:

Operite i kuhinjskim ručnikom dobro posušite tunu. U zdjelici pomiješajte sol, šećer i papar. Na dnu staklene posude raširite veći komad plastične folije. Po foliji posipajte pola mješavine soli, stavite na to tunu, pa po njoj posipajte ostatak. Dobro umotajte tunu u foliju, s time da jedan rub ostavite otvoren kako bi tekućina iz ribe mogla otjecati van. Tunu poklopite tanjurom ili drugom posudom koju ćete još opteretiti limenkama. Stavite u hladnjak na 2-3 dana, ovisno o debljini ribe. Ja sam svoju pustila 3 dana, ali mislim da bi već i nakon 2 dana bila gotova.

Mala napomena: podmetnite krpu ili ubrus pod rub posude s tunom kako bi u hladnjaku stajala nagnuta. Tako će vam sva tekućina iz ribe oticati iz ribe na jednu stranu. Dva puta dnevno to izlijte.

Kada je riba gotova, brzo ju isperite od soli pod mlazom vode i posušite kuhinjskim ručnikom. Režite tunu jako tanko prije posluživanja.

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Gravlax Style Tuna / Usoljena tuna

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