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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.
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Servings 4

Ingredients
  

  • 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

Instructions
 

  • ►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.