Cinnamon Cured Yellow Fin Tuna

Cinnamon Cured Yellow Fin Tuna with Gingered Cucumbers and Lemon Jam

8 oz Yellow Fin Tuna Loin

1 cup Kosher Salt

6 sticks Cinnamon

1 tablespoon Crushed Red Pepper

4 lemons

1/2 cup plus 2 tablespoons granulated sugar

1 teaspoon turmeric

2 cucumbers

1 -1 inch piece of ginger root peeled

1 cup rice wine vinegar

For the Tuna:  Place cinnamon and crushed red pepper in spice grinder. Grind to a fine powder.  Mix with kosher salt. Roll tuna in salt mixture. Refrigerate for 30 minutes.

For the Lemon Jam: Cut lemons into quarters. Remove seeds. In a small saucepan bring lemons, 2 tablespoons sugar, and turmeric to a boil with water to cover. Reduce heat to medium and cook for 5 minutes. Transfer to a blender. Blend until smooth adding more water if necessary.  Pass through fine sieve.  Reserve.

For the Cucumbers:  Smash ginger root with the side of a heavy knife. In a small saucepan bring ½ cup sugar and rice vinegar to a boil, stirring to dissolve sugar. Meanwhile slice cucumber into ¼ inch rounds place in a mixing bowl. Pour vinegar mixture over cucumbers and let cool to room temperature.

To Finish:  Slice tuna thinly. Arrange slices on a plate. Spoon some jam around the tuna. Garnish with cucumbers.