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.