Cured Oregon Albacore in Oysters with Ponzu Sauce

Nácar, Chef Maylin Chávez

Serves 6-8

Cured Albacore

1 frozen, thawed tuna loin 

4 ounces toasted sesame oil 

8 ounces granulated sugar  

8 ounces Kosher salt  

8 ounces Spiceology Togarashi 

4 ounces sea lettuce flake (or other dried seaweed flake)

Dried Dulse from Oregon Seaweed

Ponzu Sauce  

 2 ounces rice vinegar 

4 ounces mirin 

3 ounces dried kombu flake

20 grams shaved katsuobushi  

4 ounces smoked shoyu 

Juice of 2 limes 

4 ounces of sambal olek  

1 avocado 

A few cilantro sprigs for garnish  

Oysters

10-12 Oysters of your choice

Method: 

For the Cure: 

Combine all of the dry ingredients in a bowl and mix well until incorporated.  

Lightly pat dry the albacore. Drizzle the sesame oil over the fish on both sides.  Evenly sprinkle the salt mixture to cover the entire fish on both. Wrap in plastic wrap and refrigerate and cure for up to 2 hours.  Then wet your hands to gently remove most of the cure but not all of it.  

Lightly pat dry, then cut the fish into small cubes.  

For the Ponzu 

Combine the vinegar, mirin, and kombu in a small saucepan. Bring to a simmer. Remove from heat and stir in katsuobushi. Cover and let steep for 20 minutes. Strain through a fine-mesh strainer and discard solids. Allow liquid to cool completely. Add juice of two limes, sambal olek and smoked shoyu.  

To Assemble: 

Place albacore on top of oysters, add ponzu, and sprinkle with furikake, avocado cubes, dulse, and cilantro.