Ever since Lidia Bastianich taught me how to oil poach fish and chicken I have been smitten with the technique. Here’s a perfect Columbus Day recipe for a warm salad on cold greens that takes the notion of tuna salad to new heights.
Olive Oil Poached Tuna Salad On Spring Mix Salad With Parmigiana Reggiano
1 cup extra virgin olive oil
3 whole cloves garlic
4 sprigs thyme
2 pounds tuna steak, cut into bite sized pieces
sea salt and cracked black Pepper
1 cup mayonnaise
juice and zest of 1/2 lemon
4 oz capers with juice
4 cups spring mix greens
1 tablespoon balsamic vinegar
1 large tomato, quartered
4 slices red onion
2 large eggs, hard cooked, peeled, and halved
½ cup parmigiana reggiano, grated
1/4 cup chopped Italian parsley leaves
Preparation
In large sauce pan, combine oil, garlic and thyme. Heat to soft boil. Remove from heat and add cubed tuna. Poach tuna 20 minutes or until no longer pink. Remove tuna from oil to a medium bowl; reserve the oil. Season tuna with salt and pepper. Let cool completely. Mix with mayonnaise, lemon juice and zest and capers and juice.
Meanwhile, toss salad greens with dressing. Hard cook eggs by placing eggs in water to cover in a small saucepan. Cook over high heat 10 minutes, then set aside. Once salad is dressed, divide among 4 plates, top with tuna, tomato, hard cooked egg halves and parmigiana. Top with sprinkling of Italian parsley.
