Lightly salted tuna with spices
4 servings
30 minutes
Salted tuna with spices is a refined appetizer with a delicate taste and aroma of spices. This recipe originates from Russian culinary traditions, where salted fish holds a special place on festive tables. The tender texture of the tuna infused with rosemary and spices gives the dish a rich bouquet of flavors. The combination of coarse salt and a hint of sweetness helps to reveal the depth of the seafood delicacy, while vegetable oil keeps the slices juicy. Thin slicing allows the tuna to quickly absorb the aromas, and marinating in the fridge ensures tenderness. This salted tuna is perfect for sandwiches, canapés, or as an independent treat with white wine. Its simplicity makes it accessible even for novice cooks, while the result will impress even discerning gourmets.
1
Slice the tuna steaks into thin pieces: the thinner the slices, the faster the fish will be salted.
- Tuna steak: 500 g
2
It's easiest to cut steaks when they are not fully thawed, as the cut will be even and beautiful.
3
Place the thawed slices in a small container, add coarse salt and sugar, and mix. Add fish spices and dried rosemary.
- Salt: 2 teaspoons
- Sugar: 1 teaspoon
- Spices: to taste
- Dried rosemary: to taste
4
Add odorless vegetable oil to the tuna and a few tablespoons of boiled water to level the liquid with the surface of the fish pieces.
- Vegetable oil: 2 tablespoons
5
Cover the container with a lid and place it in the refrigerator for a day.
6
The fish can be served on the table after 24 hours.
7
The longer the fish stays in salt, the saltier it becomes.
8
The snack is perfect for sandwiches, canapés, and salads.