Marinated Tuna
- 1/4 cup picholine olive brine
- 1/3 cup freshly squeezed Meyer lemon juice
- 1 pound sushi-quality yellow fin tuna, thinly sliced across the grain
- 3 ounces (about 18) picholine olives, pitted and slivered
- Freshly ground black pepper
- 1 bulb fennel, thinly sliced
- 2 Meyer lemons, zested
- In a glass baking dish or a wide, shallow, nonreactive bowl, mix together olive brine and lemon juice.
- Gently toss in tuna slices and olive slivers.
- Cover and refrigerate for 2 hours, occasionally moving tuna slices around gently in marinade to ensure that slices cure evenly.
- Just before serving, strain the tuna slices from marinade.
- Divide tuna between 4 to 6 appetizer plates.
- Spoon a little marinade (with olive slivers) over the tuna.
- Grind black pepper, to taste, over each serving.
- Garnish with fennel and lemon zest, and serve immediately.
picholine olive brine, freshly squeezed meyer, tuna, picholine, freshly ground black pepper, fennel, lemons
Taken from www.foodnetwork.com/recipes/michael-symon/marinated-tuna-recipe.html (may not work)