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.

More Recipes

Seafood: Fish

Fried Hot Fish and Spaghetti (Church Spaghetti)

The glory of the fish fry extends from midwestern “Fish Fry Fridays” and down throughout the southeast, where potlucks of fried fish and spaghetti are well known among church crowds.

Recipes, Features & More