Ingredients Jump to Instructions ↓

  1. 1 cup gray sea salt

  2. 1 cup granulated sugar

  3. 3 tablespoons chopped fresh thyme leaves

  4. 3 tablespoons chopped fresh rosemary

  5. 1 pound big eye tuna For the Ice Cream:

  6. 1 cup half-and-half

  7. 1 cup milk

  8. 4 large egg yolks, beaten

  9. 6 ounces Wisconsin Widmer's Brick Cheese Spread

  10. 1 pound baby butter lettuce

  11. 3 tablespoons extra virgin olive oil

  12. 2 tablespoons aged sherry vinegar Pink sea salt

Instructions Jump to Ingredients ↑

  1. For Tuna: In mixing bowl, mix gray sea salt, sugar, thyme and rosemary. Roll tuna in mixture, coating well; place in perforated pan and refrigerate 2 days. Remove from pan, tie with butcher string, and hang in refrigerator 1 week. For Ice Cream: In saucepan, heat half-and-half and milk almost to boiling point. Whisk 1 cup hot milk mixture into yolks, whisking constantly. Whisk back into remaining milk in pan. Cook over low heat, stirring constantly, just until the mixture thickens. Do not let boil. Cool until warm and whisk in Brick cheese spread. Chill and transfer to ice cream maker. Freeze in ice cream maker according to manufacturer’s directions. For Final Preparation: Slice tuna thinly (12 slices). Arrange 2 slices on each of 6 plates. Rub tuna with a small amount of olive oil. In large bowl, toss lettuce with remaining olive oil, vinegar and pink sea salt to taste. Arrange lettuce over tuna. Garnish with a scoop of ice cream.


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