Kombu-Cured Tuna

1. 1

   In a bowl, cover the kombu with warm water and let stand until softened, 10 minutes.

2. 2

   Drain and pat dry.

3. 3

   Spread the kombu on a large rimmed platter and rub with the lemon half.

4. 4

   Set the tuna in a single layer on 2 pieces of the kombu and top with the lemon-rubbed side of the remaining kombu.

5. 5

   Cover with plastic wrap and refrigerate for 24 hours.

6. 6

   In a bowl, whisk the 2 teaspoons of lemon juice with the orange zest and oil and season with smoked salt.

7. 7

   Add the endives and toss.

8. 8

   Peel off the kombu and transfer the tuna to plates.

9. 9

   Sprinkle the fish with smoked salt and serve with the endive salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.