At Frasca in Boulder, Colorado, Lachlan Mackinnon-Patterson preserves his own tuna in olive oil to make this terrific tuna salad, brightened with tangerine and green olives and served on garlicky grilled bread.
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1 medium tangerine
One 8-ounce jar Italian tuna in olive oil, drained and lightly flaked
1/4 cup mayonnaise
16 pitted Picholine olives, chopped
2 tablespoons minced chives
1 tablespoon minced shallot
Salt and freshly ground pepper
1 baguette, split lengthwise
Extra-virgin olive oil, for brushing
1 large garlic clove, peeled
How to Make It
Light a grill. Peel the tangerine, removing the white pith. Using a small, sharp knife, cut between the membranes to release the sections onto a plate. Cut the sections into 1/2-inch pieces; discard any seeds.
In a large bowl, mix the tuna with the tangerine pieces, mayonnaise, chopped olives, chives and shallot and season with salt and pepper.
Brush the cut sides of the baguette with olive oil. Grill over high heat, cut sides down, for 2 to 3 minutes, or until browned and crisp. Turn them and grill until lightly browned on the second side, about 30 seconds longer. Rub the cut sides of the baguette with the garlic clove. Mound the tuna salad on the grilled baguette, cut into 8 pieces and serve.
The tuna salad minus the tangerines can be refrigerated overnight. Fold in the fruit and grill the bread just before serving.
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