Albacore tuna cured with lemon and pomegranate sauce
«Take an albacore tuna and give it two baths of three hours each in salt and brown sugar – explains Ciccio Sultano. After the brine and a light dressing, dry it for a week, adding a bit of salt, sugar, and lemon zest every two to three days.
«The finish the presentation of this dish, where the tuna features a wonderful texture thanks to ancient methods, we add a pomegranate sauce; oil, lemon and spicy oil, mushrooms and crunchy leaves of maple, chestnut and oak. It’s an autumn sea». The perfect pairing with the albacore tuna is a 2019 Archineri from Pietradolce, a wine born from old vineyards on the volcano’s east side.
Ciccio Sultano
A practical mind
