From: Chef Mindy Segal, HotChocolate, Chicago. Yield: 4 8-oz. portions. 3 cups extra virgin olive oil 3 whole cloves garlic 4 sprigs thyme 2 lb. tuna loin trimmings, cubed (room temperature) to taste, salt to taste, pepper 1 cup mayonnaise 4 oz. capers with juice * * * 1 cup reserved poaching oil 4 whole cloves garlic 4 large ciabatta rolls, split 1⁄2 cup shredded Wisconsin Havarti cheese In large sauce pan, combine 3 cups olive oil, 3 cloves garlic and thyme. Heat to soft boil. Remove ...

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