Tuna Conserva

SAVORY

Oct 31

Chef Michael Beltran of Ariete | Coconut Grove, FL

“This versatile recipe can be used in a sandwich, in pasta, to make tonnato, or as a spread on toast with some aioli. Over a decade ago, we were getting lots of really nice tuna locally in South Florida — more than we could serve at our small restaurant. So, we started to preserve it. Later on, we made it available as a bar snack and it quickly became one of our most popular dishes. This tuna conserva is near and dear to me for many reasons, most of all because it’s delicious.” —Chef Michael Beltran

INGREDIENTS

Cured Tuna:
Zest of 1 lemon
50 grams kosher salt
25 grams granulated sugar
1 pound high-quality tuna
1 cup white wine

Sherry Vinaigrette:
700 grams extra virgin olive oil
120 grams thinly sliced shallots
60 grams thinly sliced garlic
30 grams Calabrian chiles
15 grams smoked paprika
6 grams thyme
300 grams Sherry Vinegar PDO from Spain

To Assemble and Serve:
Cooked pasta or toast, for serving

METHOD

For the Cured Tuna:
In a mixing bowl, combine lemon zest, salt, and sugar. Add tuna and toss to coat. Transfer tuna to a wire rack and refrigerate, uncovered, 3 hours. Once cured, rinse tuna with wine. Set aside.

For the Sherry Vinaigrette:
In a pot over medium-low flame, heat oil to 175°F. Add shallots and garlic and slowly cook until alliums are soft and translucent. Add chiles, smoked paprika, and thyme. Cook additional 10 minutes. Remove from heat and transfer to a nonreactive container. Whisk in vinegar. Set aside.

To Assemble and Serve:
In a pot over medium heat, add Cured Tuna and enough water to submerge. Cook until Cured Tuna is cooked to desired doneness. Transfer to a paper towel and let cool. Once cool, using a fork, loosely tear Cured Tuna into chunks. Add to the bowl with Sherry Vinaigrette. Cover and refrigerate. Toss with pasta or serve on toast with your favorite aioli!

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