Tuna Bresaola
A recipe to consider another way to prepare and enjoy our Mediterranean tuna
Equipment
- Spice Grinder
- Small container with lid
- Muslin Cloth
- Butcher's String
- Stainless Steel S-Hook
Ingredients
- 500 grams Fresh Tuna
- 100 grams Sea Salt
- 1 tsp Juniper Berries
- 1 tsp Fennel Seeds
- 750 cl Galley's Liqueur Wine
- 2 tbsp Black Peppercorns
- 2 tbsp Green Peppercorns
Instructions
- Dredge the tuna in the sea salt and crushed juniper berries and fennel seeds. Cover and refrigerate for 24 hours.
- The next day marinate the tuna with the liqueur wine. Cover and refrigerate for 1 week.
- After the marination, remove the tuna and pat dry with tissue paper.
- Cover all sides with the ground black and green pepper.
- Tightly wrap up the tuna with muslin cloth. Then tie it up with in 2 cm intervals with butcher's string.
- Hang in your fridge for the next 2 weeks. It is important that nothing makes contact with the tuna hanging in the fridge.
- When the time has past unwrap from the string and muslin cloth. Wrap with cling film and refrigerate until needed to serve. When serving slice thinly.
