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House-Cured Tuna With Wisconsin Brick Cheese Spread "Ice Cream," Baby Butter Lettuce And Sherry Vinaigrette


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For the tuna:

1 cup gray sea salt

1 cup sugar

3 tablespoons chopped fresh thyme leaves

3 tablespoons chopped fresh rosemary

1 pound big eye tuna

For the ice cream:

1 cup half-and-half

1 cup milk

4 egg yolks, beaten

6 ounces Wisconsin Brick Cheese Spread

1 pound baby butter lettuce

3 tablespoons extra virgin olive oil

2 tablespoons aged sherry vinegar

Pink sea salt

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