Recipe Match for Tempranillo
Oil-Cured Tuna with Tapenade
For the tuna:
- 2 pounds tuna belly, cut into 1/2-inch by 2-inch pieces
- Salt and pepper
- 1 teaspoon coriander
- 1 teaspoon fennel seed
- 1 teaspoon chopped fresh garlic
- 1/4 teaspoon chile flakes
- 4 whole black peppercorns
- 10 Thumbelina carrots, each peeled and thinly sliced
- 1 rib celery, leaves reserved, peeled and thinly sliced
- 3 shallots, chopped
- 3 cups extra-virgin olive oil
- 1/2 cup Chardonnay vinegar
- 1/2 cup Sherry vinegar
- 1/4 cup sugar
For the tapenade:
- 14 ounces artichoke hearts, drained and roughly chopped
- 1 tablespoon capers, drained and chopped
- 2 shallots, chopped
- 1 garlic clove, minced
- 2 tablespoons fresh thyme, chopped
- Sherry vinegar, to taste
- Pinch of ground sumac
- Extra-virgin olive oil
To make the tuna:
1. Season the tuna with salt and pepper like a steak to be grilled, and let it rest in the refrigerator for 1 to 4 hours.
2. To make a sachet, place coriander, fennel seed, garlic, chile flakes and peppercorns in a piece of cheesecloth and tie it closed.
3. In a glass casserole dish with high sides and a tight-fitting lid, place the tuna and the sliced vegetables.
4. In a saucepan, combine the olive oil, vinegars, sugar and the sachet. Bring to a rolling boil.
5. Pour the hot liquid over the tuna and vegetables, and evenly distribute. Cover. Let contents cool to room temperature before serving.
To make the tapenade:
Mix all ingredients together, using enough oil to help them cohere.
Brush slices of ciabatta or any good white bread with olive oil, sprinkle with salt and pepper, and toast in the oven until golden and crisp. Layer each toast slice with 1/8-inch tapenade, pieces of the tuna (broken up with a fork), and more tapenade. Sprinkle with lemon zest, celery leaves, sea salt and a drizzle of extra-virgin olive oil. Serves 4.
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