Asparagus, Olive, Fava Bean, Pickled Radish and Tuna Salad

Serves 4

Ingredients:

20 asparagus spears

Kosher salt

1½ pounds fava beans, shucked

3 pickled radishes (see recipe below)

5 tablespoons extra-virgin olive oil

2 tablespoons fresh lemon or lime juice Artisanal sea salt and freshly ground black pepper

¾ pound Tuna Confit in Aromatic Olive Oil (see recipe below), cut into 12 equal pieces

½ cup pitted Kalamata olives, halved

2 tablespoons Olive Crumbles (see note below)

1 tablespoon torn fresh tarragon leaves

1 tablespoon fresh chives, cut in 1-inch lengths

Directions:

Cut off and discard the tough end from each asparagus spear, then halve each spear on the diagonal. Fill a large bowl with water and ice. Bring a saucepan filled with water to a rapid boil and salt generously with kosher salt. Add the asparagus and boil until crisp-tender, 2 to 3 minutes. Scoop out the asparagus and plunge them into the ice water bath until chilled. Drain the asparagus well and set aside. Return the pan of water to a rapid boil and refresh the ice water bath with additional ice. Add the fava beans to the boiling water and boil just until tender, 2 to 3 minutes. Scoop out the beans and plunge them into the ice water bath until chilled. Drain well, then peel away the tough outer skin from each bean. Using a mandoline, thinly slice the radishes lengthwise.

In a small bowl, whisk together the olive oil and lemon juice; season with salt and pepper to make a dressing.

In a bowl, combine the asparagus and favas and coat lightly with some of the dressing. To serve, arrange three pieces of tuna in the middle of each plate and place some favas, asparagus, and olives around the tuna pieces. Tuck the radishes in among the other vegetables. Drizzle each serving with a little dressing, then sprinkle with olive crumbles, tarragon, and chives.