Tuna Conserva Salad

Salads and Dressings

Tuna Conserva Salad

• 24 oz. tuna loin 
• 2 tablespoons salt
• 1 tablespoon sugar
• .5 oz. garlic cloves, chopped
• .5 oz. ginger, chopped
• .5 oz. orange zest
• 1 teaspoon chili flakes
• 1 teaspoon fresh rosemary, chopped

Combine all ingredients and rub into the tuna. Marinate in refrigerator for two hours. Remove from fridge and rinse the cure off the tuna. Pat dry with paper towels.

• 16 oz. California Olive Ranch extra virgin oil
• 2 branches fresh rosemary
• 4 sprigs fresh thyme
• 4 clove garlic crushed in skins
• 1 teaspoon black peppercorns

Combine all the ingredients in a deep narrow pot and heat until the oil reaches 170 degrees F. Maintain heat and add 16 oz. of the tuna to the pot. Reserve the other 8 oz. for the finish.

Cook the tuna at a constant heat until it is cooked well through. Remove from heat and let the tuna cool in the oil at room temperature. When the tuna is cool enough to handle remove from the oil and strain the oil. Gently flake the tuna into a bowl adding a bit of the oil to it and reserve. Strain the remaining oil and measure off 10 oz.

Saffron Aioli

10 oz. tuna-infused olive oil, cold
1 pinch saffron
1 egg
1 clove roasted garlic smashed smooth
1 lemon, juiced
salt

In a 32-oz. jar add the egg, saffron and lemon juice, purée with hand blender.
Slowly add the oil with the blender running to create an emulsion or mayonnaise. 

6 oz. reserved tuna oil8 oz. reserved tuna 

Reheat the reserved oil to 200 degrees F. in a pot that the tuna will be submerged in when added. Add the tuna and cook until it is evenly colored on all sides, about 3-4 minutes.
Remove from oil and slice. Drizzle with cooled cooking oil. Season with sea salt.

For the Salad

• 4 oz. haricots verts green beans
• 4 fingerling potatoes, boiled and quartered
• 2 oz. red onion, julienned (sliced into thin strips)
• 1oz. piquillo peppers, julienned
• 8 sweet cherry tomatoes, halved
• 20 taggiasca olives in olive oil, halved
• 4 oz. radicchio, torn into bite-sized pieces
• 4 oz. baby Arugula, washed and dried
• 2 oz. frisée, light green parts only washed and picked
• 1 oz. chives, cut into 1-inch pieces
• champagne vinegar, to taste
• reserved tuna cooking oil

Combine all ingredients and toss with a splash of vinegar and some of the reserved tuna cooking oil. Season with salt and pepper. Divide evenly on four plates. Arrange the flaked tuna conserva around the salad. Add a few slices of the rare tuna. Drizzle the whole salad with the aioli.

Recipe courtesy of Royden Ellamar, executive chef at Sensi, located at the Bellagio Resort & Casino, Las Vegas 

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