Whiskey Cured Blackfin Tuna

Courtesy of Chef Brody Olive of Voyagers in Orange Beach.  |  Seafood: Fish

What you need

1 2-pound Blackfin Tuna loin (substitute Yellowfin if preferred)
1 c. coarse sea salt
2 tbsp. black peppercorns, crushed
2 tbsp. juniper berries, crushed
1/2 c. dark brown sugar
1/2 c. George Dickel whiskey (substitute other brand if preferred)
1 satsuma, sliced into thin wheels



Start by patting Tuna  loin dry with paper towels. Mix the salt, sugar, peppercorns, and juniper berries together in a bowl, then coat all sides of the Tuna with the spice mixture.


Place Tuna in a vacuum-seal bag or large Ziplock bag, add satsuma slices and whiskey, then seal. If you choose to use a Ziplock bag, try and remove as much air as possible. If using a vacuum sealer, make sure to place it on wet setting or use one size up vacuum bag.


Place Tuna on a baking pan, add second baking pan on top, and weight it down with canned vegetables or a cast iron pan. Refrigerate the Tuna for 48 hours, turning the fish over after 24 hours. (The fish can be stored in the fridge for up to 5 days if needed.)


When ready to serve, remove tuna from the bag. Using the back of a knife, scrape the cure mixture off the fish and slice thinly. Serve with a hearty toasted rye bread, capers, pickled onions, etc.

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