From Chef Matt Sigler
This recipe was shared as part of our on-going event series, Corto Grove to Kitchen™, which gathers chefs across the country to examine how olive oil is made, and to share inspiration for pairing olive oil's fresh flavor with food.
- 2 c 51-49® Extra Virgin Olive Oil / Canola Blend
- peel of 1 lemon
- 4 sprigs thyme
- 1 c Albacore tuna trim (tail and belly pieces)
- 1 t fennel pollen
- 1 t sea salt
- 1 T furikake
- 2 egg yolks
- 1 ½ c confit oil (51-49® Extra Virgin Olive Oil / Canola Blend)
- ⅓ c confit tuna
- 1 T Dijon mustard
- 4 anchovy filets
- 1 T capers
- 1 T chickpea miso
- 4 cloves of garlic (minced or microplaned)
- juice of half a lemon
- sea salt (to taste)
- 1 head little gems lettuce, picked into individual leaves
- 5 spears asparagus, coated in La Padella® Saute Oil and salted (grill until just tender)
- 10 Padrón peppers, coated in La Padella® Saute Oil and salted (grilled or roasted)
- 1 small bunch ramps, coated in La Padella® Saute Oil and slated (grilled until greens are charred)
- ½ c cherry tomatoes, halved
- 8 green beans, blanched for 1 minute in salty boiling water
- ½ cucumber, peeled
- 5 radishes, halved and cut into thick slices
- 6 ounces Albacore tuna, rubbed with confit oil and seasoned with kosher salt, then rolled in furikake (sear in La Padella® Saute Oil until well toasted on all sides, but keep fish rare in the middle)
- 1 hardboiled egg
- ¼ c fried garlic or capers
- 1 lemon, quartered
- sea salt (to taste)
Season tuna with sea salt, furikake, fennel pollen. Bring oil up with aromatics on a stove top until temperature reaches 200-210 degrees. Take oil off the stove and pour it over top of tuna and let sit until completely cool. If tuna is cooking too quickly, then put container on top of a plate of ice.
Put egg yolks in a food processor, and slowly drizzle in confit oil to start emulsification. Add a little water when you begin to hold the emulsification. After about half the oil is incorporated, add in confit tuna, Dijon mustard, anchovy filets, capers, miso, garlic and chop in food processor. Drizzle in the rest of the oil and season with lemon and salt if necessary (there is enough salty contents that you may not need to add any).
In a mixing bowl, toss the little gems with 1 tablespoon of Tonnato and the juice of a quarter of a lemon. Season with just a pinch of salt. Toss well then plate onto serving plate. Incorporate all of the vegetables (cut into desired size first) into the same bowl, and toss with 2 Tablespoons of Tonnato, juice of a quarter of a lemon. Season with furikake and pinch of salt. Plate onto the same serving plate as little gems.
Slice the seared tuna and place on the plate, and halve the egg and place on the plate. Season both tuna and egg with sea salt and furikake. Sprinkle the salad with fried garlic or shallots, then put a generous amount of Corto TRULY® 100% Extra Virgin Olive Oil on top to finish.