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.