Ingredients with Measurements:
- 1 lb fresh tuna
- 1 cup coarse sea salt
- 1 cup white vinegar
- 1 cup water
- 1/2 cup lemon juice
- 1/4 cup chopped fresh dill
- 1/4 cup olive oil
Special equipment needed:
- Large glass or ceramic dish
- Plastic wrap
- Paper towels
- Cutting board
- Sharp knife
Step-by-step instructions:
1. Rinse the tuna and pat it dry with paper towels.
2. In a large glass or ceramic dish, sprinkle a layer of coarse sea salt on the bottom.
3. Place the tuna on top of the salt and cover it completely with another layer of salt.
4. Cover the dish with plastic wrap and refrigerate for 24 hours.
5. After 24 hours, remove the tuna from the salt and rinse it thoroughly under cold running water.
6. In a small saucepan, combine the white vinegar, water, and lemon juice. Bring to a boil over medium heat.
7. Reduce the heat and let the mixture simmer for 5 minutes.
8. Remove the saucepan from the heat and let it cool to room temperature.
9. In a small bowl, mix together the chopped dill and olive oil.
10. Cut the tuna into thin slices and arrange them on a serving platter.
11. Drizzle the lemon and dill mixture over the tuna slices.
12. Pour the cooled vinegar mixture over the tuna and let it marinate for at least 1 hour.
- Time:
Preparation time: 30 minutes
- Cooking time: 5 minutes
- Marinating time: 1 hour
Temperature:
- Room temperature for the vinegar mixture
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 10g
- Carbohydrates: 2g
- Protein: 35g
Substitutions for ingredients:
- Fresh tuna can be substituted with fresh salmon or mackerel.
- Coarse sea salt can be substituted with kosher salt.
Variations:
- Add sliced red onions or capers for extra flavor.
- Use different herbs such as parsley or cilantro instead of dill.
Tips and tricks:
- Make sure to rinse the tuna thoroughly after removing it from the salt.
- Use a sharp knife to cut the tuna into thin slices.
- Let the tuna marinate for at least 1 hour for maximum flavor.
Storage instructions:
- Store leftover lakerda in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Lakerda is best served cold and does not need to be reheated.
Presentation ideas:
- Arrange the lakerda slices on a bed of lettuce or arugula for a beautiful presentation.
Garnishes:
- Garnish with lemon wedges and fresh dill sprigs.
Pairings:
- Serve with crusty bread and a glass of white wine.
Suggested side dishes:
- Greek salad
- Roasted vegetables
- Grilled asparagus
Troubleshooting advice:
- If the vinegar mixture is too tart, add a pinch of sugar to balance the flavors.
Food safety advice:
- Make sure to use fresh fish and handle it properly to avoid foodborne illness.
Food history:
- Lakerda is a traditional Turkish dish that dates back to the Ottoman Empire.
Flavor profiles:
- Salty, tangy, and herbaceous.
Serving suggestions:
- Serve as an appetizer or as part of a meze platter.
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Region: Turkish