Albacore with a vinaigrette garnish

For the albacore in oil:

• Clean and cut the albacore into big pieces and cook them in boiling brine (water and thick salt) with a bay leaf, until the meat separates from the bones.
• Remove from the brine and let chill.
• Remove the skin, the bones and the black parts from the albacore. Place the albacore pieces in glass jars and cover them with olive oil 0.4º.
• Sterilize the jars for 40 minutes. Wait 4-6 weeks before consuming.
• Cooked this way the jars can be conserved well for a long period of time.

Garnished vinaigrette

SETTING UP

• Put two spoonfuls of garnished vinaigrette in a shot glass.
• Place the albacore piece in the glass.
• Season and add shine with the vinaigrette.
• Decorate with chives, garlic…