Kombu Cured Tuna
Ingredients
- Four 8-by-5-inch pieces of dried kombu (2 ounces); see Note
- 1/2 lemon, plus 2 teaspoons fresh lemon juice
- 1/2 pound sushi-grade tuna steak, cut into twelve 1/4-inch-thick pieces
- 1/4 teaspoon grated orange zest
- 2 teaspoons extra-virgin olive oil
- Smoked salt
- 2 Belgian endives, thinly sliced crosswise
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