Jen Biesty’s ‘Porchetta’ Albacore With Summer Pepper Salad
Serves 4 The tuna
¼ cup extra virgin olive oil 2 tablespoons finely chopped marjoram 1 tablespoon finely chopped rosemary 1 tablespoon finely chopped thyme 2 tablespoon fennel seeds, toasted and ground 1 tablespoon red pepper flakes 1½ teaspoons kosher salt ½ teaspoon freshly ground black pepper 2 garlic cloves, mashed to a paste Zest of one lemon 2 pounds albacore tuna loin
The salad
3 ounces pancetta, cut into ¼-inch
pieces 4 apricots, slightly underripe but
not firm 5 tablespoons canola or grape-seed
oil, divided Kosher salt and pepper to taste 2 small red onions, peeled and cut
into ¼-inch slices 1 small bulb fennel, cut into ¼-inch
slices 2 pounds sweet peppers (preferably a mix of Jimmy Nardellos, gypsy peppers, cherry peppers and lipstick peppers), stemmed, seeded and halved (or quartered if large) 4 tablespoons Sherry vinegar,
divided 1 clove garlic, thinly sliced 3 tablespoons extra virgin olive oil 1 bunch watercress ½ cup basil leaves ¼ cup toasted pine nuts
To make the tuna: In a medium bowl, stir together the olive oil, marjoram, rosemary, thyme, fennel seeds, red pepper flakes, salt, pepper, garlic and lemon zest until combined. Spread the mixture on all sides of the tuna loin, then place on a plate.
To make the salad: In a large nonstick pan over medium-high heat, cook the pancetta, stirring occasionally, until the fat has rendered and the pancetta is crispy. Use a slotted spoon to transfer the pancetta to a paper towel-lined plate and set aside; remove the pan from the heat and set aside.
Halve the apricots and remove the pits. Brush the cut sides with 1 tablespoon of the canola oil and season with salt and pepper. Drizzle the onion and fennel slices with 2 tablespoons of canola oil and season with salt and pepper. Heat a cast iron grill pan over high heat. When the pan is hot add the apricots, cut-side down, and cook until blackened in spots, about 4 minutes. Transfer to a large bowl. Add the onions and fennel to the pan (cooking in batches if necessary) and cook, turning occasionally, until softened and browned in spots, 6 to 8 minutes. Add to the apricots.
Return the nonstick pan to high heat. Add the remaining 2 tablespoons canola oil to the pancetta fat in the pan. When the oil is hot but not smoking, add the tuna to the pan and sear, turning, until golden brown on all sides but rare in the middle, 4 to 5 minutes total. Transfer to a plate and let cool to room temperature.
Add the peppers to the pan, season with salt and pepper, and cook until the peppers are blistered and softened, 3 to 4 minutes. Add 2 tablespoons of the Sherry vinegar to the hot pan, followed by the garlic and cooked pancetta. Cook just until the garlic softens, then remove from the heat. Add to the bowl with the apricots, onions and fennel and toss to combine.
In a small bowl, whisk together the remaining 2 tablespoons Sherry vinegar and the olive oil. Put the watercress, basil and pine nuts in a bowl, add the vinaigrette and toss to coat.
To serve: Arrange the apricots, onions, fennel and peppers on a platter. Top with the watercress mixture. Slice the tuna against the grain into ½-inch slices and fan over the salad. Serve immediately.