Chef Michael Symon’s Cured Tuna

Ahi combines with fennel, olives, oranges, and olive brine for incredible results.

We know the man has a way with pig.

After all, whenever you see Chef Michael Symon on TV, he’s usually talking or cooking pork. Who can blame this Midwestern chef with his acclaimed Cleveland restaurants, Lola and Lolita, for having such a porcine love affair?

There’s a whole lot more than pig in his new cookbook, “Michael Symon’s Live to Cook” (Clarkson Potter). Sure, you’ll find the likes of roasted rack of pork with grilled peaches and chestnut honey vinaigrette, not to mention pappardelle with pig’s head ragu.

But you’ll also find everything from sheep’s milk ravioli with brown butter and almonds, and veal chop Milanese with arugula salad to the colorful “Lightly Cured Tuna with Olives, Orange, and Shaved Fennel” (photo above).

Sushi-grade tuna is cured in olive brine, of all things, for spectacular results in this Japanese-meets-Mediterranean dish. This first course is light, bright and so very vibrant.

Learn how to make this dish by reading my review on, where I also let you in on how I met Symon for the first time just after he won the first season of “The Next Iron Chef.”

Another Great Fish Dish: Fish Cakes with Caper-Parsley Sauce

An Asian Dish Using Dried Fish: Steamed Pork Cake (hom yu jing jiu yok bang)

Another Can’t-Be-Beat Citrusy Main Course: Fennnel: Braised Pork with Orange and Fennel

Share and Enjoy
Print This Post


Leave a Reply

Your email address will not be published. Required fields are marked *

Current ye@r *