Swap out the tired canned tuna for fresh sashimi grade tuna in this updated take on a classic. Top with a briny and complex black olive foam that lightly dances over the palate to bring it all together in a single bite.
Disclaimer: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness.
Check each olive for pits. If you bought whole oil-cured olives, be sure to remove all the pits. If you bought pitted olives, slice them in half before spreading on the tray of a dehydrator.
Turn your dehydrator on 135F and set the timer for 24 hours.
If you don’t have a dehydrator simply place the pitted olives on a sheet pan and into the oven on the warming temperature for 3 hours. Then turn off the oven allow the olives to sit in the dry oven for 10 hours or overnight.
The olives should be dry and brittle at this point, if they are slightly soft this is fine as well. You should not be able to squish them between your fingers though.
Place the olives, salt, and olive oil in a blender and blend on high for 5 minutes.
Do not shorten the time on this; allow it to blend for the full 5 minutes. The oil should be black.
Pour the blended oil through a 250 micron superbag directly into a small sauce pot.
Add the Mono & diglyceride flakes and heat the oil until flakes have melted. Use a thermometer to heat the oil to 140F. Stir the oil to make sure the Mono & diglyceride flakes have melted.
Pour the oil into a whipping siphon and charge with one N2O charger.
Place the whipping siphon in the refrigerator until needed.
In a small pot place the eggs and cover them with cold water.
Bring the water to a boil and cover, then turn off the heat but leave the pan on the burner. The residual heat will keep the water warm. Start a timer for 10 minutes this will yield a hard-boiled egg.
Peel the eggs, reserve the yolks for another use, and dice the whites. Set aside until needed.
Thinly slice the green beans into little coins and place them in a medium sized bowl.
Dice the stemmed and seeded roma tomato, and add them to the bowl with the green beans.
Dice the tuna and add it to the bowl as well.
Stir until all the ingredients are evenly distributed.
To serve, divide the tuna mixture into 1 oz portions (about 20) into Hor D’oeuvres spoons or dishes.
Add a small spoonful of diced egg white to the top of each.
Dispense the black olive foam into small bowl and spoon a small amount on top of each portion. You can dispense the foam directly on top of each portion if you would like.