Recipe by Judith N.
Olive oil-poached tuna inspires this tasty salad. Besides spooning it into avocado halves, it can be used as a sandwich filling or as a topping for crostini. This recipe is compliments of Fast Expert in Food and Wine Magazine. Prep and Cooking times are estimates.
- 1⁄2 cup extra virgin olive oil
- 1 tablespoon fennel seed
- 1 tablespoon black peppercorns
- 1 (3/4 lb) tuna steak, cut 1-inch thick
- 1⁄2 cup mayonnaise, plus
- 2 tablespoons mayonnaise
- 2 anchovy fillets, minced
- 2 tablespoons capers, drained and chopped
- 1 garlic clove, minced
- 2 tablespoons fresh lemon juice
- 2 celery ribs, sliced crosswise 1/4-inch thick
- 1 small red onion, finely diced
- 1⁄3 cup pitted oil-cured black olive, chopped
- 4 Hass avocadoes, halved and pitted
- pea shoots (optional) or alfalfa sprout, for garnish (optional)
Directions See How It's Made
- In a medium saucepan, combine the olive oil, fennel seeds and peppercorns and bring to a simmer over moderately low heat. Season the tuna with salt and add to the saucepan. Simmer the tuna over low heat, turning once, until barely pink in the center, about 15 minutes. Transfer to a plate and scrape off the fennel seeds and peppercorns. Strain and reserve the oil.
- Meanwhile, in a large bowl, blend the mayonnaise with the minced anchovies, capers, garlic and 1 Tbls. of the fresh lemon juice. Stir the celery, onion and olives into the dressing. Using a fork, break the tuna into 1" pieces, then fold into the dressing. Season with salt.
- Set 2 avocado halves on each of 4 plates, skin side down. Drizzle the avocado flesh with some of the reserved spice-infused olive oil and the remaining 1 Tbls. of fresh lemon juice. Spoon about 1/2 cup tuna salad into the center of each avocado. Top with pea shoots or alfalfa sprouts and serve.