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Parsley Salad with Olive Oil Poached Tuna

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Recipe courtesy of\u00a0<\/em>Chef John Ash<\/strong><\/a><\/h4>","

Recipe courtesy of\u00a0<\/em>

Ingredients

For the olive oil poached tuna

1 lb. fresh tuna (ahi or yellowfin), cut evenly into a 1 ½ inch or so thick slab
2 tsp. Kosher or sea salt
½ tsp. crushed red pepper flakes
2 Tbsp. sliced garlic
Freshly ground black pepper
1 bay leaf 1 piece lemon peel (about ¾ inch by 2 inches)
3 cups California Olive Ranch extra virgin olive oil, plus more if necessary

For the salad

2 cups peeled and julienned celery root
2 cups julienned young fennel with any feathery frond reserved for garnish
2/3 cups sliced red onion, soaked in ice water if necessary
2 packed cups flat leaf parsley leaves
¼ cup fruity California Olive Ranch extra virgin olive oil, or more as needed
1 Tbsp. fresh lemon juice
Sea salt and freshly ground white pepper to taste
12 caper berries drained
4 oz. or so Pecorino Romano

Instructions

For the olive oil poached tuna

Trim and discard any skin, bones or dark blood spots from the tuna and set aside. Add the rest of the ingredients to a deep saucepan and heat to 140 degrees. Add the tuna which should be submerged (temperature will drop) and with a diffuser, if you have one, bring temperature back to 125 degrees. If necessary add more California Olive Ranch extra virgin olive oil. Maintain this heat for 8 minutes or so or until the fish has whitened and shows a few tiny whiteish beads of protein.
Remove the tuna from the California Olive Ranch extra virgin olive oil and drain on a rack. Strain and save the California Olive Ranch extra virgin olive oil for other uses like mayonnaise. Tuna can be poached up to 2 days ahead and stored tightly covered in the refrigerator. Allow to come to room temperature when serving.

For the salad

Prepare the tuna and set aside. Toss the cut vegetables together with the parsley in a large bowl. Add the fruity California Olive Ranch extra virgin olive oil, salt and white pepper and toss again adjusting flavor to your own taste. Divide the salad among 6 plates. Top with tuna, caper berries and a few curls of Pecorino cut with a vegetable peeler.

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