Italian

Tuna pastrami with radish salad and salmoriglio

Name: Tuna pastrami with radish salad and salmoriglio herb sauce recipe
Yield: 8
Cuisine: /italian
Ingredients: 800g trimmed sashimi-grade tuna loin, quartered lengthways; 20.00 ml extra virgin olive oil; 1 bunch baby breakfast radishes (see note), some halved, rest left whole; 55g brown sugar; 40.00 ml rock salt; 20.00 ml coriander seeds; 1 1/2 tsp fennel seeds; 1 tsp brown mustard seeds; 62.50 ml roughly chopped dill; 2 garlic cloves, crushed; 1 eschalot, chopped; 55g caster sugar; 25g fine salt; 60ml white wine vinegar; 1 1/2 tsp coriander seeds; 1 tsp fennel seeds; 20.00 ml finely chopped dill; 2 bunches round radishes, thinly sliced on a mandoline; 1 tsp coriander seeds; 1 tsp black peppercorns; 3/4 tsp fennel seeds; 1/2 tsp brown mustard seeds; 1 1/2 tsp smoked paprika; 30.00 ml sweet paprika; 3 tsp lemon myrtle powder; 200ml grapeseed oil; 150g herbs (we used coriander, flat-leaf parsley and dill – leaves and stalks); 1 garlic clove, crushed; Finely grated zest and juice of 2 limes

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P83 Tuna pastrami with radish salad and salmoriglio

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by Matteo Tine

MATTEO TINE, CHEF

May 02, 2023

“I love the smokiness of this dish. Paired with the lime and steeped-herb salmoriglio, it’s beautifully balanced.”

800g trimmed sashimi-grade tuna loin, quartered lengthways
1 tbs extra virgin olive oil
1 bunch baby breakfast radishes (see note), some halved, rest left whole

Brine

1/4 cup (55g) brown sugar
2 tbs rock salt
1 tbs coriander seeds
1 1/2 tsp fennel seeds
1 tsp brown mustard seeds
1/4 cup roughly chopped dill
2 garlic cloves, crushed
1 eschalot, chopped

Pickled radish

1/4 cup (55g) caster sugar
25g fine salt
1/4 cup (60ml) white wine vinegar
1 1/2 tsp coriander seeds
1 tsp fennel seeds
1 tbs finely chopped dill
2 bunches round radishes, thinly sliced on a mandoline

Dry rub

1 tsp coriander seeds
1 tsp black peppercorns
3/4 tsp fennel seeds
1/2 tsp brown mustard seeds
1 1/2 tsp smoked paprika
1 1/2 tbs sweet paprika
3 tsp lemon myrtle powder

Herb and lime salmoriglio

200ml grapeseed oil
150g herbs (we used coriander, flat-leaf parsley and dill – leaves and stalks)
1 garlic clove, crushed
Finely grated zest and juice of 2 limes

Method

1.

To brine the tuna, place all brine ingredients in a large saucepan with 4 cups (1L) water and bring to the boil over high heat. Remove from heat and set aside until the liquid is at room temperature. Add tuna and stand for 2 hours (make sure tuna is submerged; transfer to a smaller container if needed). Remove tuna and pat dry.
2.

For the pickled radish, place sugar, salt, vinegar, spices, 2/3 cup (165ml) water and dill in a small saucepan and bring to the boil over medium-high heat. Add radish, then remove from heat. Cover with plastic wrap and set aside until cool.
3.

For the dry rub, crush the seeds into a fine powder using a spice grinder or a mortar and pestle. Transfer to a bowl and add the remaining spices.
4.

Place tuna on a board and sprinkle all over with the dry rub. Place a large sheet of plastic wrap on a work surface. Place tuna on plastic, rearranging pieces back into the loin shape. Wrap very tightly in several layers of plastic wrap, rolling up loin like a log, twisting the ends to secure and hold the shape. Chill for at least 6 hours, or overnight if time permits (the longer the better).
5.

For the salmoriglio, place oil, herbs and garlic in a medium saucepan over medium-high heat. Cook for 6-8 minutes until herbs have wilted and oil is bright green and well infused. Set aside for at least 1 hour (the longer you leave it, the stronger the flavour). Transfer to a blender with the zest and juice and whiz until green and smooth (it should be runny like a marinade). Season with salt flakes and freshly ground black pepper.
6.

Drain pickled radish and place in a bowl with 1 tbs oil. Season to taste and toss to coat. Using a large sharp knife, slice tuna into 8 rounds while still wrapped in the plastic wrap (this will hold its shape), then remove plastic wrap and place rounds on a serving plate. Drizzle over salmoriglio, top with pickled radish and serve with the breakfast radishes alongside.

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Recipe Notes

Begin this recipe at least 8 hours ahead.

You can use round radishes if breakfast are not available. If you have any leftover spice rub, store in an airtight container in the fridge and use for meats, chicken or other fish.