Not only does she look amazing, she tastes amazing. The rich and pungent preserved white tuna is so well complimented by the acidity and sweetness of ripe citrus fruits. A little high quality EVOO and finishing salt, and this salad is simple perfection. I like to add some plucky sumac and finely chopped chives for color and texture, but if you don’t have either on hand, your salad won’t suffer.
3 whole winter citruses, such as blood orange, red grapefruit and navel orange, peel and pith removed and sliced into rounds.
4 hefty forkfuls of preserved white tuna, such as Conservas de Combados White Tuna Belly Fillets, Conservas Ortiz White Tuna in Olive Oil
Extra virgin olive oil, as needed. We recommend La Boella’s 'Flor' 100% Arbequina Unfiltered Extra Virgin Olive Oil
Finishing salt, as needed, such as Pure Amagansett Sea Salt
Cracked black pepper, as needed
Sumac, as needed (optional)
2 teaspoons of chives, thinly sliced (optional)
…..
1 - On a platter, arrange the citrus slices in shingles, alternating flavors
2 - Gently spread and crumble the tuna fillets over the citrus
3 - Drizzle a generous amount of extra virgin olive oil over the entire salad
4 - Sprinkle with finishing salt, a few turns of cracked black pepper
5 - Finish with any other desired spices or herbs for extra flavor, texture and color.
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