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.

While the tuna is curing preheat oven at 300F.

Once the tuna is cured, cover with Durant Arbequina Olive Oil and cover the pan with lid or foil.

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.

Place the garlic, mustard, egg yolks and dill in a mini food processor. Process until evenly combined, about 10 seconds.

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.

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.

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.