RECIPE | DAMIEN PIGNOLET
February 4, 2019
From Damien Pignolet’s live demonstration at the Carriageworks Farmers Market, Sat 2 Feb, 2019.
INGREDIENTS AND EQUIPMENT
FOR THE SALAD
4 eggs, at room temperature, pierced with a pin – try Farmer Rod’s Free Range
1 tsp vinegar – try ALTO Olives
Pinch of salt – try Olsson’s Sea Salt
8 frim ripe Roma tomatoes, wiped with a wet cloth, root end trimmed off. Slice 2 cm thick top to base – try Mountain View
1 clove garlic – try Morganics Farm
1 1/2 green peppers, cut into matchsticks – try Eden’s Edibles
4 spring onions (long green shallots) skinned and sliced thinly on the diagonal – try Block 11
2 small Lebanese cumbers, scrubbed and sliced 3 mm thick – try Eden’s Edibles
120 g small black olives – try Darling Mills Farm
1 baby cos lettuce, leaves separated, washed and spin dried – try Block 11
10 anchovy fillets, drained, each cut in 3 or 4 pieces (optional)
About a dozen basil leaves, torn gently in small pieces – try Zavaglia’s Gourmet Produce
FOR THE VINAIGRETTE
120 ml best quality extra virgin olive oil – try ALTO Olives
Salt – try Olsson’s Sea Salt
About 15 – 20 ml tarragon vinegar or Banyuls vinegar – try Darling Mills Fram
FOR THE TUNA
A candy or similar thermometer is required
250 g fresh tuna in a piece, out of the fridge for 20 minutes – try Fish Butchery
Approximately 500 ml extra virgin olive oil – try ALTO Olives
½ tsp black peppercorns
½ tsp fennel seed
¼ pinch dried savoury or thyme
Garlic, 1 slice about 5 mm thick – try Russel, The Good Garlic Guy
1/4 tsp salt – try Olsson’s Sea Salt
Cooking the tuna may be done a day in advance.
Select a pot that will accommodate the piece of tuna snugly.
To establish the quantity of oil needed place the tuna into a small plastic bag and squeeze out the air. Tie a knot in the bag and place in the selected pot covering with cold water. Once tuna is covered fully, lift out the bag. Measure the volume of water – this will be the required amount of oil.
Heat the oil with the flavourings for a few minutes checking the temperature is no more than 90 C. Remove from the heat and leave uncovered for 20 minutes.
Remove the tuna from the plastic bag.
Heat the oil with the flavourings to 70 C then add the tuna and reduce the temperature to the lowest possible for about 30 minutes. The aim is to cook the tuna totally through.
Remove the pot from the heat source and leave to cool completely, then put the lid on the pan and refrigerate.
For the salad, place the eggs into a pan of boiling water with the vinegar and salt then boil for 10 minutes. Refresh under cold running water until quite cold. Shell under running water. Cut into quarters or use an egg slicer if one is at hand.
Place the tomatoes into a wide colander or onto a platter then lightly sprinkle with salt. Leave for about 10 minutes to drain. When ready to assemble pat dry with paper towel.
Rub a wide, deep platter of serving bowl with the garlic and season lightly with pepper.
Add all the other ingredients so that they look attractive.
Mix the vinaigrette then taste for seasoning. Pour over the salad and bring to the table and toss thoroughly before serving. This is essential for all the flavours to merge as well as for the eggs and tuna to dress all the ingredients.
This recipe was cooked on equipment and appliances by Carriageworks Partner Smeg Australia.