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RECIPE
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DELI STYLE TUNA SALAD
â–ª2 cans or 225g nice canned tuna
â–ª110g or 1/2c mayo (recipe below)
â–ª50g or 1/3c bread & butter pickles, small chopped
▪20-30g or ½ medium shallot, small diced and rinsed under cold water
â–ª10g or 1 heaping Tbsp capers, rough chopped
â–ª35g or 1 stalk of celery, small diced
â–ª30g or 2 Tbsp yellow mustard
â–ª1.5g salt or 1 generous pinch
â–ª1g or 10-15 cranks of cracked black pepp
Mix with a fork until tuna has broken down into medium sized chunks. Toast thick-cut bread and spread light layer of mayo on each piece of toast. Scoop generous amount of tuna on bread and top with additional chopped b&b pickles, cracked black pepp, and shredded lettuce.
MAYO (recipe makes about 250g)
â–ª1lrg egg
â–ª20g or 1 1/3Tbsp water
â–ª20g or 1 1/3Tbsp white distilled vinegar
â–ª5g or 3/4tsp salt
â–ª325g or 1 1/3c neutral oil (avocado, canola, grapeseed, etc)
Add all ingredients except oil into a high sided container, blend with hand blender then slowly stream in oil.
MEDITERRANEAN STYLE TUNA SALAD WITH OIL POACHED TUNA:
â–ª220g or 1/2lb of oil poached tuna. See below for cooking methods OR use nice oil-packed white tuna
▪25-30g or ½ shallot, finely minced
â–ª10g chopped parsley
â–ª30g or 2-3Tbsp roasted red pepper, diced
â–ª10g or 1.5 Tbsp fennel, small diced
â–ª25g or 2Tbsp kalamata olives, coarsely chopped
â–ª10-15g or 1Tbsp capers, coarsely chopped
â–ª35g or 2 3/4Tbsp nice olive oil + additional for garnish
â–ª20g or 1 1/4Tbsp red wine vinegar
â–ªA pinch or 15-20 cranks cracked black pepper
Mix tuna and ingredients together using a fork to break down super large chunks of meat. Scoop salad onto a narrow crusty bread (baguette style). Add additional pinch of pepper and drizzle of nice olive oil.
OIL POACHED
â–ª1lb/.5kg raw big eye tuna (yellowfin also works)
â–ªSalt
Salt both sides of tuna steak generously. Add 500g or 2.5c olive oil to small sauce pan over med heat. Preheat oil to 150F/65C. Carefully lay in tuna steak, reduce heat to lowish, and poach for 25-30min, keeping an eye on the oil temp to be sure it stays at around 150F/65C. After about 25 min or when temp of tuna reaches 150F/65C, remove from heat and allow to cool for about 30min.
SOUS VIDE
â–ª1lb/.5kg raw big eye tuna (yellowfin also works)
â–ªsalt
Salt both sides of tuna steak generously. Add 1gal or 4liters water to tall sided pot and add immersion circulator and set temperature to 150F/65C. Add salted tuna steak with a couple of glugs of nice olive oil into a sealed bag (i’m using a vacuum sealed bag). Allow to poach for about 35min. After 35min, remove immersion circulator and add a qt of ice to stop the fish from cooking.
#tunasalad #poachedtuna #tunasandwich #tunasaladsandwich
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