Tuna cured in bison grass vodka

Tuna cured in bison grass vodka

By
From
Polska
Serves
2
Prep
5 mins
Photographer
Laura Edwards

Curing fish in vodka is a great way of enjoying two of Poland’s favourite ingredients, vodka and fish. Ask your fishmonger to slice the tuna as thinly as possible or do it yourself with a very sharp knife.

The east of Poland is home to the last herd of European bison. They live in Białowież a National Park, in ancient woodland. As a nation we have a natural affiliation to these dark, exotic creatures who have shared our land with us for so long. It’s why Poland’s favourite vodka is called Bison Grass vodka, which has been flavoured with a bitter herb called bison grass, and is now available worldwide.

Ingredients

Quantity Ingredient
1 fresh tuna steak, finely sliced, about 120 g
1/2 cucumber, peeled and cut into paper-thin slices
1 tablespoon fresh chives, finely chopped
25ml bison grass vodka, (or any good-quality vodka)
1 lemon, juiced
1 tablespoon apple juice
pinch sea salt
large pinch white pepper

Method

  1. Place the tuna, cucumber slices and half the chives in a shallow bowl (reserve a couple of cucumber slices to garnish).
  2. Combine the vodka, lemon juice, apple juice and salt and pepper in a pestle and mortar and grind together until the salt has completely dissolved. Pour over the fish and cucumber and gently stir to combine all the ingredients.
  3. Divide between two martini glasses and chill in the fridge for at least 30 minutes before serving. Serve with each glass with a slice of cucumber on the rim and dress with the remaining chives.
Tags:
polish
eastern european
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