Recipe: Curing Toro | Napa Valley Register

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Recipe: Curing Toro

Tuesday, August 12, 2008

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By Christopher Kostow, chef,
The Restaurant at Meadowood

Toro is prized fatty tuna belly and is ideal for curing. This is the cure the new chef at The Restaurant uses for his dish.

225 grams sugar

340 grams salt

Zest of 1 lemon, 1 lime and 1 orange

1 tsp. ground white peppercorn

1 tsp. ground coriander

1 tsp. fennel seed

3 Tbsp. vodka

Mix cure well. On a non-reactive dish, sprinkle half the cure. Place toro atop the cure and cover with the remaining cure.

For each pound of toro, let cure for 4 hours.

Remove from cure and rinse. Slice thin and serve as an appetizer.

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