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Tuna Frisée Salad with Citrus-Marinated Manchego and Olives

Tuna Frisée Salad with Citrus-Marinated Manchego and Olives

Jackie Botto
For this recipe, the Manchego is marinated ahead of time with citrus and herbs. Use a good quality tuna for the best results.
Servings 4


  • 8 ounces Manchego cheese broken into small chunks
  • 1 cup extra virgin olive oil
  • 1 tablespoon orange zest
  • ½ teaspoon lemon zest
  • 4-5 sprigs fresh thyme
  • 2 teaspoons crushed red pepper
  • 1 large head frisée torn into pieces
  • 2 tablespoons sherry vinegar
  • 6 ounces large chunk canned tuna try Ortiz Bonita Del Toro
  • 4 ounces fresh green olives pitted (try castelvetrano)
  • Fresh ground black pepper


  • ►In a small jar, combine Manchego, olive oil, lemon and orange zest, thyme, and red pepper. Cover and chill. Allow to marinate for at least 3 hours before serving and up to 3 days ahead.
  • ► Toss frisée with vinegar and a tablespoon of marinating oil. On 4 small plates, evenly distribute frisée followed by tuna chunks. Use broad side of a knife to smash olives and add to salads.
  • ►Remove Manchego from marinating jar with a spoon and distribute on top each salad. Use remaining marinating oil to drizzle over salads. Finish with a grind of fresh black pepper.

Jackie Botto

Jackie Botto is the food stylist and photographer for the Philadelphia cheese mecca, Di Bruno Bros. and the curator of their blog series, In the Kitchen with Jackie.

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