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Tuna Frisée Salad with Citrus-Marinated Manchego and Olives


Tuna Frisée Salad with Citrus-Marinated Manchego and Olives
Serves 4
For this recipe, the Manchego is marinated ahead of time with citrus and herbs. Use a good quality tuna for the best results.
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Ingredients
  1. 8 ounces Manchego cheese, broken into small chunks
  2. 1 cup extra virgin olive oil
  3. 1 tablespoon orange zest
  4. ½ teaspoon lemon zest
  5. 4-5 sprigs fresh thyme
  6. 2 teaspoons crushed red pepper
  7. 1 large head frisée, torn into pieces
  8. 2 tablespoons sherry vinegar
  9. 6 ounces large chunk canned tuna (try Ortiz Bonita Del Toro)
  10. 4 ounces fresh green olives, pitted (try castelvetrano)
  11. Fresh ground black pepper
Instructions
  1. ►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.
  2. ► 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.
  3. ►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.
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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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