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Recipe By: Chef James T. Ehler
Servings: 3   

Step 1 - Marinade
6 Whole Jalapenos
1 Bunch Basil -- chopped
1 Bunch Cilantro -- chopped
2 Tablespoons Cracked Peppercorns
1/2 Cup Vodka
Step 2

3 Each Tuna Steak, 6 Oz Each
Step 3 - Cure Mixture
10 Ounces Kosher Salt
12 Ounces Sugar
2 Tablespoons Peppercorns -- cracked

Puree Marinade ingredients in food processor until a paste is achieved

Marinate Tuna Steaks for 24 hours.

Remove Tuna from Marinade and place in Cure for 24 hours.

Remove Tuna from Cure after 24 hours and brush off Salt etc.
Wrap individually with plastic wrap.
Will keep for 1 week refrigerated.

Carrots & Daikon very finely shredded, long & thin - Pickled Ginger - Hard Cooked Egg, Quartered - Tomato Concasse - Sliced Red Onions - Capers - Black Bread

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