Oil Poached Tuna Salad
Recipe Type: Salad
Cuisine: Mediterranean Bistro
Author: Plentiful Sufficiency
This makes a truly delicious salad which can certainly stand on it’s own as a main course. The recipe below is essentially for four people. Just reduce the quantities for fewer servings (or increase for more). The recipe works very well at almost any quantity.
Ingredients
  • 1 15oz can of rinsed navy beans (Feel free to use dried flagolet or navy beans and soak them overnight)
  • Kosher Salt
  • 1lb of green and/or wax beans
  • 2 – 3 cups of good olive oil (sounds a lot I know, use a little good judgement here once you see how to make the entire recipe and how many servings you are making).
  • 2 sprigs of fresh rosemary
  • 2 garlic cloves
  • 1 or more 4oz Tuna steaks (bigeye or albacore). If you are feeling flush then buy Ahi Tuna steaks!
  • Freshly Ground Black Pepper
  • 4 anchovies packed in oil, drained and finely chopped
  • 1 small shallot, finely chopped
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/4 cup or more of fresh squeezed lemon juice
  • 1 tsp. dijon mustard
  • 2 tbsp. chopped fresh dill and some small sprigs put aside for decorating the servings
  • 1 cup small Sun Gold or cherry tomatoes, halved
  • 3/4 cup of Kalamata Olives, pitted, and halved
Instructions
Special Equipment
  1. A deep-fry thermometer

 

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