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
1/2 cup plus 2 tablespoons granulated sugar
1 teaspoon turmeric
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.