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Tuna Gravlax with Radish and Avocado Salad





Prep Time
30 mins




Cure Time
6 hrs




Total Time
6 hrs 30 mins

About 1/2 hour, plus at least 6 hours to cure

Tuna bellies, or toro, are prized in sushi bars for their velvety texture. That said, you can also use tuna loin in this recipe; it will simply be a little lean. Make sure that your knife is very sharp–it’s the key to slicing through the soft fish easily without tearing it.

su-Tuna Gravlax with Radish and Avocado Salad




 2 tablespoons plus 1/2 tsp. kosher salt
 2 teaspoons sugar
 1 1/2 pounds tuna belly, any bones gently removed with tweezers
 3 radishes, trimmed
 1/2 firm-ripe avocado, peeled and diced
 2 tablespoons chopped chives
 3 tablespoons extra-virgin olive oil
 1 teaspoon lemon juice
Step 1
1

Combine 2 tbsp. salt and the sugar in a small bowl. Rub both sides of tuna belly with salt mixture. Set on a plate, cover, and chill at least 6 hours and up to overnight.

Step 2
2

Briefly rinse fish with cold water and pat dry with paper towels. Using a very sharp knife, thinly slice belly diagonally across the grain, pulling the knife through the fish rather than sawing. Divide slices among 4 to 6 small salad plates, spreading them out in a single layer. Cover each with plastic wrap and, using the bottom of a liquid measuring cup, gently pound fish into a thin layer.

Step 3
3

Thinly slice radishes, then cut into thin matchsticks. Transfer to a small bowl and add avocado, chives, oil, and lemon juice. Season with remaining 1/2 tsp. salt and toss until well combined. Spoon some salad onto each plate.

Nutrition Facts

Amount Per Serving
Calories 249Calories from Fat 52
% Daily Value *
Total Fat 15g24%

Saturated Fat 2.7g14%
Cholesterol 43mg15%
Sodium 300mg13%
Total Carbohydrate 1.7g1%

Dietary Fiber 1g4%
Protein 27g54%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.