How to make it

  • 1. In a medium saucepan, combine 1/4 cup of the celery, 1/4 cup of the onion, the carrot, bay leaf, white wine, lemon wedges, marjoram, thyme, and 1 1/2 cups water and bring to a boil. Lower the heat so the liquid is simmering, and simmer for 5 minutes.
  • 2. Gently lower the tuna into the liquid and poach until just done, 12 to 15 minutes. Use tongs or a slotted spoon to remove the tuna from the poaching liquid and set it aside to cool. Once the tuna has cooled, break it up into large flakes.
  • 3. Strain the cooking liquid through a fine mesh strainer set over another pot. Discard the solids. Bring the strained liquid to a boil over high heat. Continue to boil until liquid is reduced to 1/4 cup and almost syrupy, 10 to 15 minutes. Remove from the heat and let cool.
  • 4. In a large bowl, combine the tuna, remaining 1/4 cup onion, red pepper, olives, oil, parsley, lemon juice, hot sauce, and 2 tablespoons of the reduced cooking liquid. (Discard the remaining cooking liquid.) Mix gently but thoroughly, and season to taste with salt and pepper. Use as a sandwich filling or as a salad component.

Reviews & Comments 3

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    " It was excellent "
    hungrybear ate it and said...
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    " It was excellent "
    jolielives ate it and said...
    You are amazing. Finally, a new fabulous way to cook tuna. 5+ Pat!
    Hope you're feeling better too.
    Jo & LEE
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    " It was excellent "
    goodeat ate it and said...
    Very good one! love salad! five forks!
    Was this review helpful? Yes Flag

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