Tuna Conserva with Butterbeans, Yukon Potatoes, Gaeta Olives, Arugula and Tonnato Dressing
Jacques Larso, the head chef of Wild Olive and the Obstinate Daughter, both located in Charleston, SC, makes a tuna conserva salad with butterbeans, Yukon potatoes, Gaeta olives, arugula, and tonnato dressing. The salad pays homage to Italian and Mediterranean cuisines (both of which influence Chef Larson’s cooking at his two restaurants) and to fresh, seasonal ingredients. It’s light and refreshing, but the protein from the tuna makes it a great entree salad as well.
Tonnato Dressing
- 4 oz tuna preserved in olive oil
- 3 tbsp capers
- 3 tbsp red wine vinegar
- 4 tbsp lemon juice
- 1 egg yolk
- 1 cup extra virgin olive oil
- Salt and pepper, to taste
Put all ingredients in a blender except the olive oil. Blend on a medium setting and slowly add the olive oil to emulsify the dressing. Season with salt and pepper, as desired. Put in a covered container and refrigerate. Dressing will hold for 1 week refrigerated.
Conserva Salad
- 8 oz tuna preserved in olive oil
- 12 small/medium Yukon potatoes, blanched and quartered
- 1/2 cup Gaeta olives
- 2 cups arugula
- 3 cups blanched butterbeans
- 1/2 cup thinly sliced red onion
- 1 cup Tonnato dressing
Mix all the ingredients in a mixing bowl thoroughly to disperse the dressing evenly. Check seasoning of the salad to make sure it is seasoned as desired. Add more salt and cracked black pepper if needed. Serve immediately!
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