2 Egg Yolks 1/2 cup Pepperoncini Liquid 6 ounces Preserved Lemon (zest only; julienne) 1/2 cup Capers 2 tablespoons Mustard 2 small cans Tuna (packed in Olive Oil) 2 cups Olive Oil (good quality Extra Virgin) 2 Lemons (quartered seeds removed)
For the Tonnato: Place egg yolks, pepperoncini liquid, preserved lemon, capers, mustard and canned tuna in blender and puree on high speed until smooth. Turn speed down and slowly stream in olive oil until creamy, adjust seasoning with salt and lemon juice and pass through a fine strainer. Put mixture into isi containers with x 2 chargers.
10 Dry Black Olives (dehydrated) 1 stalk Celery (peeled and thinly shaved) 4 tablespoons Pepperoncinis (sliced) 2 ounces Preserved Lemon Zest (julienne) 1 bunch Parsley (picked) Salt and Pepper
For the Salad: Mix all ingredients together and adjust seasoning.
8 ounces Ahi Tuna (cut into small steaks) Grapeseed Oil
For the Tuna: Season tuna with salt and pepper and sear in a small sauté pan in 1 tablespoon grapeseed oil over high heat on all sides, it should still be rare inside. Slice thin.
8 pieces sliced White Bread 1 Bone Marrow (cooked and sliced)
Cut the crust off the bread, spread the tonnato mix on each slice of bread, layer one slice with tuna and bone marrow and top with salad, cover with the other slice and cut into triangles.