• 1 - 1 1/2 pounds knuckle ham shaved 1/8-inch or thinner
  • 1/3 cup Tonnato
  • As needed olive oil
  • 1/3 cup oil poached or canned white tuna
  • 1/4 cup truffled peach olives shaved thinly*
  • 2 cups arugula
  • 1/8 cup red onion thinly sliced
  • 1 lemon

For the Tonnato:

  • 2 TBL lemon juice
  • 2 large egg yolks
  • 1 cup reserved tuna poaching oil or grapeseed oil
  • 2 teaspoons lemon zest
  • 1 scallions white & light green parts diced and sautéed
  • 2 teaspoons chives chopped
  • 1 teaspoon Worcestershire sauce
  • 1/4 cup oil poached or canned white tuna
  • To taste salt and pepper


  1. For the Tonnato: In a medium bowl, whisk together the lemon juice and egg yolks. While whisking, slowly being to emulsify the oil drop by drop and then as a gradual slow stream. The mixture will start to thicken as you add the oil. The desired texture is aioli-like, so if the mixture gets too thick, whisk in a teaspoon of cold water. Once almost all of the oil has been incorporated, whisk in the lemon zest, scallions, chives, and Worcestershire sauce. Using your hands, break up the tuna as finely as you can and whisk this into the mixture. Whisk in the remaining oil. Aside from the chunks of scallions and chives, the sauce should have consistency of aioli. If it seems loose, whisk in some additional grapeseed oil. Season with salt and pepper to taste.  
  2. To assemble: In a medium bowl, combine the peach olives, arugula and red onions and season with salt and pepper. Dress the salad with lemon juice and olive oil. Layer the ham slices on a serving platter. Season with salt and pepper, drizzle with olive oil and top with dollops of the Tonnato. Garnish with the dressed arugula and truffled peach olive salad. 

Recipe courtesy of Chef Cosmo Goss, Chicago, IL
*Truffle peach olives are immature peaches that are cured, pickled and packed in truffle-infused oil. They can be found at certain specialty Italian stores or are available online. Also sold as “Dwarf Peach with Truffle.”