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Place the tuna in a non-reactive container.
Combine the remaining ingredients and cover the tuna on all sides. Keep tuna covered for 3 hours.
Remove the tuna from the cure and thoroughly rinse. Pat dry.
Slice the tuna and enjoy.
Steven McHugh is the Chef and Owner of Cured at Pearl. He opened his first solo project, Cured, in the revitalized Pearl District of San Antonio. For his work at Cured, Chef McHugh was nominated for the James Beard Award "Best Chef: Southwest" in 2016, 2017 and 2020.