Cured Tuna with Mushrooms and Citrus
2 tablespoons Manzanilla sherry
2 tablespoons granulated sugar
2 tablespoons kosher salt
½ pound piece of sashimi grade ahi tuna
½ pound of assorted firm mushrooms (brown, white, King trumpet)
½ bunch chives, chopped
1 orange (blood oranges are especially good, but any will do)
2 tablespoons Handley blood orange olive oil
1 tablespoon orange juice
Salt and pepper to taste
Combine sherry, sugar and salt in a non-reactive dish. Add the tuna and turn to coat completely, cover and refrigerate at least 24 hours to cure.
Scrape curing mixture off fish and slice thinly.
Using a very sharp knife or mandoline, slice the mushrooms as thin as possible. Peel orange and using a sharp paring knife, cut wedges (supremes) and set aside. Squeeze juice from remaining orange pulp and reserve. Combine orange juice and orange olive oil with a pinch of salt and pepper. Mound the mushrooms on a plate, top with the sliced tuna and orange segments. Drizzle with the orange dressing and garnish with chopped chives. Season to taste with additional salt and pepper.