Cut tuna loin into 2 inch thick pieces and place in a thick bottomed oven safe pan with a lid. Evenly coat the pieces of tuna with salt, fennel, and chili flakes and let cure for 40 minutes nested in the sprigs of thyme, bay leaf, crushed garlic, and zest of lemons.
2
While the tuna is curing preheat oven at 300F.
3
Once the tuna is cured, cover with Durant Arbequina Olive Oil and cover the pan with lid or foil.
4
Cook the tuna in oven at 300F for 35 minutes. Remove from oven and allow the tuna to cool in the oil. This is best enjoyed the next day flaked into a salad.
Herb Aioli Directions
5
Place the garlic, mustard, egg yolks and dill in a mini food processor. Process until evenly combined, about 10 seconds.
6
With the motor running, slowly add the oil in a thin stream until completely combined. Take about 2 minutes to completely add the oil and don’t add more that 1/4 cup in the first 30 seconds.
7
Once you have a thickened sauce, stop the motor and add the lemon juice then season with salt and pepper. Blend again until well combined.
To Assemble the Salad
8
In a mixing bowl combine cucumbers, pickled red onions, celery, picked herbs, and croutons. Dress with a generous drizzle of Durant Lemon Fused Olive Oil, add flaked albacore and toss gently, taking care not to break up the tuna. On the base of your platter, dollop generous amount of herb aioli and spread to cover the base of the plate and spoon the salad over the aioli. Top salad with more garden herbs and a bit more Durant Lemon Fused Olive Oil.
Ingredients
Durant Olive Oil Poached Albacore Ingredients
1lbOregon albacore tuna loin
1tbspDurant Fleur de Sel sea salt
1tspFennel seed, crushed
1tspChili flakes
2Cloves, crushed
1Bay leaf
5Sprigs of thyme
2Lemons, zested
1bottle Durant Arbequina Olive Oil
Herb Aioli Ingredients
2cloves Garlic
1tspDijon mustard
2large Egg yolks (room temp)
1.50tbspHerbs, chopped
1cupAlbacore poaching oil
0.25cupLemon juice, freshly squeezed
Salt & pepper, to taste
Humble Spirit Albacore Confit Salad Ingredients
Poached albacore, flaked
Herb aioli, use poaching oil to make aioli
Cucumbers
Pickled red onions
Celery
Garden herbs - parsley, tarragon, chives, dill
Croutons
Durant Lemon Fused Olive Oil, to dress salad
Salt + Pepper, to taste
Directions
Olive Oil Poached Albacore Directions:
1
Cut tuna loin into 2 inch thick pieces and place in a thick bottomed oven safe pan with a lid. Evenly coat the pieces of tuna with salt, fennel, and chili flakes and let cure for 40 minutes nested in the sprigs of thyme, bay leaf, crushed garlic, and zest of lemons.
2
While the tuna is curing preheat oven at 300F.
3
Once the tuna is cured, cover with Durant Arbequina Olive Oil and cover the pan with lid or foil.
4
Cook the tuna in oven at 300F for 35 minutes. Remove from oven and allow the tuna to cool in the oil. This is best enjoyed the next day flaked into a salad.
Herb Aioli Directions
5
Place the garlic, mustard, egg yolks and dill in a mini food processor. Process until evenly combined, about 10 seconds.
6
With the motor running, slowly add the oil in a thin stream until completely combined. Take about 2 minutes to completely add the oil and don’t add more that 1/4 cup in the first 30 seconds.
7
Once you have a thickened sauce, stop the motor and add the lemon juice then season with salt and pepper. Blend again until well combined.
To Assemble the Salad
8
In a mixing bowl combine cucumbers, pickled red onions, celery, picked herbs, and croutons. Dress with a generous drizzle of Durant Lemon Fused Olive Oil, add flaked albacore and toss gently, taking care not to break up the tuna. On the base of your platter, dollop generous amount of herb aioli and spread to cover the base of the plate and spoon the salad over the aioli. Top salad with more garden herbs and a bit more Durant Lemon Fused Olive Oil.
