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Submitted by Tuli Feferkorn
This recipe is fancy enough to impress the machatanim and simple enough to throw together to use up that leftover sourdough bread on a cozy Motzaei Shabbos.
The cured tuna has a decadent, lip-smacking umami flavor, and leaves bright and fresh notes in your mouth.
Serve over toasted sourdough bread with cream cheese smear for a beautiful and easy-to-eat, appetizer-style presentation.
It’s also our favorite Shabbos morning ”herring” option!
1 frozen tuna steak, thawed
1 ounce vodka
1/2 cup sugar
1/2 cup salt
1 tablespoon dark brown sugar
1 teaspoon everything bagel mix
1 teaspoon dried parsley
1/2 teaspoon black pepper
1/3 cup soy sauce (alternatively, coconut aminos is also good)
2 teaspoons sesame oil
1 teaspoon rice vinegar
1 teaspoon ginger, grated
1 clove garlic, crushed
1 green onion, chopped
1/2 teaspoon everything bagel mix
Combine cure ingredients.
Pour vodka over fish.
Coat fish in cure mixture and cover with plastic wrap. Place something heavy on fish to press down. Let cure in fridge for up to 24 hours. Flip halfway through.
Combine glaze ingredients.
Slice fish thinly and mix with glaze.
Slice sourdough bread and toast lightly.
Smear some cream cheese and place fish slices on top.
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