Oil-Poached Tuna and Potato Salad
By Jessica RudolphPublished on April 20, 2022
Time
40 minutes
Yield
Serves 4
Ingredients
1 pound skinless tuna steak, 1 inch thick1½ teaspoons table salt, divided, plus salt for cooking potatoes1 teaspoon pepper, divided½ red onion, sliced thin½ teaspoon grated lemon zest plus ¼ cup juice (2 lemons)1 pound small red potatoes, unpeeled, quartered¾ cup extra-virgin olive oil 1 head frisée (6 ounces), cut into 1-inch pieces1 orange, peeled, quartered, and sliced⅓ cup chopped fresh parsley ¼ cup pitted oil-cured black olives, chopped coarse
Before You Begin
Rinse the frisée well to remove any grit.
Instructions
- Pat tuna dry with paper towels. Sprinkle all over with 1 teaspoon salt and ¾ teaspoon pepper. Combine onion and lemon juice in large bowl; set aside. Bring 2 quarts water to boil in large saucepan over medium-high heat. Add potatoes and 2 tablespoons salt; return to boil and cook until tender, 8 to 10 minutes. Drain potatoes, then spread out on large plate.
- Meanwhile, heat oil in medium saucepan over medium-low heat until shimmering. Add tuna and cook, covered, until reddish pink at center when checked with tip of paring knife and registering 120 to 125 degrees (for medium-rare), 8 to 10 minutes, flipping tuna halfway through cooking. (Adjust heat as necessary to maintain small bubbles around edges of tuna.) Transfer tuna to plate and flake into large pieces with fork.
- Mix ¼ cup oil from saucepan, lemon zest, remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper into onion mixture. Add potatoes, frisée, orange, parsley, and olives and toss to combine. Season with salt and pepper to taste. Transfer salad to platter and sprinkle tuna on top. Serve.
Time
40 minutesYield
Serves 4Ingredients
1 pound skinless tuna steak, 1 inch thick
1½ teaspoons table salt, divided, plus salt for cooking potatoes
1 teaspoon pepper, divided
½ red onion, sliced thin
½ teaspoon grated lemon zest plus ¼ cup juice (2 lemons)
1 pound small red potatoes, unpeeled, quartered
¾ cup extra-virgin olive oil
1 head frisée (6 ounces), cut into 1-inch pieces
1 orange, peeled, quartered, and sliced
⅓ cup chopped fresh parsley
¼ cup pitted oil-cured black olives, chopped coarse
Ingredients
1 pound skinless tuna steak, 1 inch thick
1½ teaspoons table salt, divided, plus salt for cooking potatoes
1 teaspoon pepper, divided
½ red onion, sliced thin
½ teaspoon grated lemon zest plus ¼ cup juice (2 lemons)
1 pound small red potatoes, unpeeled, quartered
¾ cup extra-virgin olive oil
1 head frisée (6 ounces), cut into 1-inch pieces
1 orange, peeled, quartered, and sliced
⅓ cup chopped fresh parsley
¼ cup pitted oil-cured black olives, chopped coarse
Ingredients
1 pound skinless tuna steak, 1 inch thick
1½ teaspoons table salt, divided, plus salt for cooking potatoes
1 teaspoon pepper, divided
½ red onion, sliced thin
½ teaspoon grated lemon zest plus ¼ cup juice (2 lemons)
1 pound small red potatoes, unpeeled, quartered
¾ cup extra-virgin olive oil
1 head frisée (6 ounces), cut into 1-inch pieces
1 orange, peeled, quartered, and sliced
⅓ cup chopped fresh parsley
¼ cup pitted oil-cured black olives, chopped coarse
Why This Recipe Works
Cooking tuna gently in olive oil imbued it with extra richness and kept its texture ultratender.
Before You Begin
Rinse the frisée well to remove any grit.
Instructions
- Pat tuna dry with paper towels. Sprinkle all over with 1 teaspoon salt and ¾ teaspoon pepper. Combine onion and lemon juice in large bowl; set aside. Bring 2 quarts water to boil in large saucepan over medium-high heat. Add potatoes and 2 tablespoons salt; return to boil and cook until tender, 8 to 10 minutes. Drain potatoes, then spread out on large plate.
- Meanwhile, heat oil in medium saucepan over medium-low heat until shimmering. Add tuna and cook, covered, until reddish pink at center when checked with tip of paring knife and registering 120 to 125 degrees (for medium-rare), 8 to 10 minutes, flipping tuna halfway through cooking. (Adjust heat as necessary to maintain small bubbles around edges of tuna.) Transfer tuna to plate and flake into large pieces with fork.
- Mix ¼ cup oil from saucepan, lemon zest, remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper into onion mixture. Add potatoes, frisée, orange, parsley, and olives and toss to combine. Season with salt and pepper to taste. Transfer salad to platter and sprinkle tuna on top. Serve.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Key Equipment
Keep Exploring
My Rating
This is a members' feature.
0 Comments