Ingredients
Serves 4
4 (5 Oz) Albacore Pieces
1 lb Yukon Gold Potato, peeled
1/4 Cup Ligurian Black Olives, pitted, minced
2 Tbs. Italian Parsley, chopped
8 Tbs. Extra Virgin Olive Oil
Salt and Fresh White Pepper, to taste
Artichoke Salad:
4 Fresh Young Artichokes
2 Tbs. Meyer Lemon Juice
3 Tbs. Extra Virgin Olive Oil
1/2 Cup Arugula Sprouts
Salt and White Pepper, to taste
Cooking Instructions
In a medium size pot, add the potatoes and cover with cold water. Season generously with salt and put over medium heat until potatoes are tender. You can hold them for 45 minutes at this point over low heat. When ready to serve, pull the potatoes out with a slotted spoon and place in a mixing bowl. Using a fork, smash the potatoes until there are no large lumps. Add the olives and the parsley and the rest of the Extra Virgin Olive Oil, add a little of the potato cooking liquid, combine well and season with salt and white pepper to taste.
Artichoke Salad:
Break off the outer leaves of the artichokes until you get to the inner, tender leaves. Trim off the top of the artichokes. Using a pairing knife or vegetable peeler trim off any green at the base of the artichokes and rub each artichoke with a sliced lemon to prevent discolorization. Slice the artichokes paper thin into a medium sized bowl. Add the rest of the ingredients and toss to combine. Heat a pan over high heat. Add a little oil. Season the albacore with salt and pepper and sear on all sides, keeping rare on the inside. Slice into ½ inch slices.
To Serve:
Place the potatoes on four plates and top with sliced albacore. Place the salad on the side.