This dish originates from Spain and is the perfect way to extend the shelf life of your tuna when the bite is on and the chilly bin is overflowing after a good day on the water.

Ingredients:

  • 1 tuna loin
  • 2kg Himalayan rock salt
  • Four Sauceman white rub (optional)
  • Cooling rack
  • Steel tray

Method:

  • The Prep: Take a thick bluefin or yellowfin tuna loin and cut in half lengthways.
  • The Cure: Bury the loin in coarse sea salt for 1 to 2 days to draw out moisture.
  • The Rest: Rinse the salt off, pat it dry, and wrap it in a damp cloth to rest in the fridge for another 2 days.
  • The Aging: Hang the tuna in a cool, dry place (or place on a rack in a moisture-controlled fridge) to age for 40 days.
  • To Serve: Slice it paper-thin and drizzle with olive oil, perfect for salads, sandwiches or poke bowls.

MEET THE CHEF

Paul Patterson is a prominent NZ chef based in Ōhope, where he runs his restaurant, Fisherman's Wharf. After years abroad honing his skills in Paris, he has returned home to pursue his passion for cooking, hunting, and fishing. He is known for his expertise in American-style BBQ, outdoor cooking, and fresh bistro-style flavours.

@SMOKEDANDSEA

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