Total time: 1 hour, plus 24 hours standing time
Servings: 6
Gravlax
2 tablespoons whole black peppercorns
1/2 cup kosher salt
1 cup sugar
1 1/2 pounds albacore tuna
2 tablespoons Armagnac
1. Crush the peppercorns by placing them in a thick plastic bag and pounding it with a hammer, mallet or rolling pin.
2. Combine the crushed peppercorns, salt and sugar in a large resealable plastic bag.
3. Add the tuna and Armagnac to the bag, shaking to combine. Press out the remaining air, seal and let sit in the refrigerator for 24 hours, shaking the bag once or twice.
Tapenade
1 clove garlic
1 (2-ounce) can anchovies, drained and bones
removed
1/4 cup capers, drained
1 cup pitted black olives
(Niçoise or Kalamata)
Servings: 6
Gravlax
2 tablespoons whole black peppercorns
1/2 cup kosher salt
1 cup sugar
1 1/2 pounds albacore tuna
2 tablespoons Armagnac
1. Crush the peppercorns by placing them in a thick plastic bag and pounding it with a hammer, mallet or rolling pin.
2. Combine the crushed peppercorns, salt and sugar in a large resealable plastic bag.
3. Add the tuna and Armagnac to the bag, shaking to combine. Press out the remaining air, seal and let sit in the refrigerator for 24 hours, shaking the bag once or twice.
Tapenade
1 clove garlic
1 (2-ounce) can anchovies, drained and bones
removed
1/4 cup capers, drained
1 cup pitted black olives
(Niçoise or Kalamata)
