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.
  • 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
Special Equipment
  1. A deep-fry thermometer


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