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Parve
Easy
4-6 Servings
Allergens 
No Allergens specified
2 Hours, 30 Minutes
Diets
My good friend taught me how to make this a long time ago, and I’ve since adapted it to this version. It’s so delicious served with crostini at Shabbos morning kiddush.
2 slices tuna steak, sinew cut away
red onion, diced
jalapeño peppers, sliced
chili peppers, sliced
radishes, thinly sliced
parsley, checked and chopped
Pereg Black Pepper, to taste
Gefen Olive Oil, for drizzling
Place a large piece of plastic wrap on a surface. Pour a nice amount of salt over the center. Place the tuna steak on top and cover it completely with more salt.
Wrap tightly with the plastic wrap. Place it in a pan and put it in the fridge for at least two to three hours. The longer you leave it, the more it’ll cure. You can place something heavy on top of the fish to help the process.
After a few hours, wipe off the salt (don’t rinse), and it’s ready to use.
I like to serve it either of these two ways: Version 1 — Cube the fish. Place them in containers with diced red onion and jalapeño and cover with olive oil.
Version 2 — Slice the tuna super thinly. You can also take it up a notch and pound it with a meat tenderizer. Arrange the slices nicely on a plate with red onion, jalapeño peppers, chili peppers, radishes, and parsley. Crack some black pepper over it and drizzle with olive oil.
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
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