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Full Online Book HomeLearning KitchenFishandseafood - Tuna - Gravad Tuna With Mustard Mayonnaise
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Fishandseafood - Tuna -  Gravad Tuna With Mustard Mayonnaise Post by :evergreen Category :Learning Kitchen Author :Unknown Date :February 2012 Read :837

Click below to download : Fishandseafood - Tuna - Gravad Tuna With Mustard Mayonnaise (Format : PDF)

Fishandseafood - Tuna - Gravad Tuna With Mustard Mayonnaise

1 thick piece of tuna fillet about 1 1/2 lb in weight
Pickle Mix
3 heaped tbsp coarse sea salt
1 heaped tbsp sugar
1/2 tbsp roughly cracked black peppercorns
1 tbsp brandy
1 small bunch fresh dill chopped (about 4 tbps when chopped)


Cut the fillet into two through the middle so that you have two thinner pieces the same size.

Mix the salt, sugar, peppercorns dill and brandy. Spread a quarter of the mix evenly over the bottom of a dish. Place one piece of tuna over this and spread over half the remaining pickle mix. Place the other piece of tuna on top and spread this with all the remaining pickle mix.

Cover the tuna with cooking film or foil and a board and weigh the board down with a couple of tins. Leave in a cool place or in the refrigerator for up for 5 days but not less than 24 hours (I usually do 3 days) turning it daily and spooning the liquid that forms back over the fish.

When ready rinse very briefly under running water, this is just to remove the excess salty taste so be careful not to wash off the dill and pepper. Dry with paper towels and store in the refrigerator wrapped in cling film. It keeps well but does tend to get more salty after a few days. Anyhow, it is so good that it usually gets used up before that happens!

To serve: cut into thin slices (as you would smoked salmon) and serve with the mustard mayonnaise and thin slices of buttered brown bread and wedges of lemon. Just a little watercress is all that is needed as a garnish.


Mustard Mayonnaise:
2 rounded tbsp made French or German mustard (I use Dijon)
1 rounded tbsp granulated sugar
1 large egg yolk or 2 small ones
7 tbsp olive oil
2 tbsp wine vinegar (white for preference)
1 tbsp chopped fresh dill
Salt and pepper


Beat the mustard with the sugar and egg yolk till smooth. Gradually add the oil and vinegar, beating thoroughly between each addition just as you would for making regular mayonnaise. Mix in the chopped dill and a little salt and pepper. It does not go very thick, it’s a slightly runny mayonnaise.

Store in a screw topped jar in the refrigerator, it lasts well.
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