Citrus Tuna Salad

[BlueFrog]

Gravlax is a great way to flavor and preserve fish. It takes a couple of days to marinate, but it can be safely used all week after that. This means you won't have to waste any of the nice fresh market fish!

To prepare gravlax:
Place your entire cut of tuna, salmon, or other fish in a small glass or stainless steel flat bottom dish. Squeeze several limes (usually 6 to 8) and cover the fish completely with the juice. You can add a 1/4 cup dill or other green herbs for additional flavor if you like. Let it sit for 12 to 24 hours, flip the fish over, and let it sit another 24 hours. Check for 'doneness' by slicing through the thickest part of the tuna to make sure there is no pink left. If there is, just cover it back up and let it rest a few more hours.

Note: If you're short on time, you can also slice the tuna before placing it in the lime juice to make more of a seviche. This increases the surface area and reduces the marinating time, usually 8 to 12 hours is enough.

The gravlax or seviche can be eaten as is or you can add it to a tasty salad such as the following:

- 1 to 1.5 ounces gravlax minced
- 1/2 cubed avocado
- 1/2 diced tomato
- 5 to 7 diced olives
- 1 very thin slice of onion finely chopped

Mix all of the ingredients together for a tasty and tangy salad. If you find it to heavy, you can add 1/3 cucumber diced or a leaf of lettuce. If you find it not rich enough, you can add olive oil. (Makes 1 serving).

bon appetit!

[Monique]

im definitely gonna try this coz its sounds ab deli!!!!!

[Lyn]

Sounds yummy! I'm gonna try it as well...let you all know how it goes

[Lyn]

I read that you should use sushi grade fish for this.

[BlueFrog]

You can, but sushi grade fish is at least flash frozen per the FDA's recommendation.

The discussion about whether sushi grade raw fish is always frozen, or not, has been moved over here.