Beautifully cured tuna contrasts sour with smoky salty chips and fresh herby condiments for a vibrant mix.
2 lbs fresh tuna
4-5 Tbsp kosher salt
4 cups white vinegar
1/4 cup brown sugar
1 tsp mustard seeds
1 tsp pepper corns
1 Tbsp juniper berries
2 tsp royal pu-erh tea
6 bay leaves
1 medium onion thinly sliced
2 Tbsp minced garlic
3 sprigs fresh thyme
1 bunch green onions
2 cups neutral oil (canola or grapeseed)
1 tsp salt
10 fresh cayenne chilies minced
1/4 cup each red bell peppers, mushrooms, artichoke hearts (unmarinated and canned), garlic, onion, all minced
1/2 cup canola oil
salt to taste
russet potatoes thinly sliced (as much as you feel like frying)
1/4 cup activated charcoal
1 Tbsp each garlic powder, onion powder and smoked paprika
1/2 tsp cayenne
neutral oil for frying
1 medium white onion
approx. 1/2 cup flour
neutral oil for frying
- Portion tuna to appropriate size and toss with salt. Refrigerate for two to three hours.
- Combine vinegar and flavourings and bring to a simmer.
- Remove from heat and allow to fully cool.
- Layer fish with onion and seasonings from brine in airtight container. Cover with vinegar mixture.
- Allow to pickle in the fridge 2 days to a week before using.
- Lightly blanch onions in boiling water and immediately chill in ice water.
- Pat dry with paper towel to remove excess moisture.
- Purée in a blender with oil and salt until completely smooth.
- Strain through a fine mesh strainer (optional).
- Sautée all ingredients with 1-2 Tbsp oil to soften.
- Add remaining oil and simmer gently 2-3 min.
- Remove from heat and allow to cool before using.
- Soak sliced potatoes in cold water and rinse multiple times to remove excess starch
- While potatoes are soaking combine spices.
- Drain potatoes and remove as much water as possible.
- Fry in small batches until golden and crisp, tossing with seasoning (to taste) immediately and drain on paper towel to absorb excess oil. Can be stored for later use.
- Slice onion into very thin 1/2 inch lengths and toss with a generous pinch of salt.
- Allow the salted onions to rest minimum one hour, up to overnight.
- Firmly squeeze as much moisture as possible from salted onions.
- Dredge small batches of onions in flour, being sure to separate individual pieces to avoid clumps.
- Fry in small batches fry at approx. 300°F until golden brown.
Yield 4 servings