MARINATED TUNA

Marinated Tuna image

Provided by Michael Symon : Food Network

Time 2h25m

Yield 4 to 6 servings

Number Of Ingredients 7

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Ingredients

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

Steps:

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.

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