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RECIPE
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DELI STYLE TUNA SALAD
▪2 cans or 225g nice canned tuna
▪110g or 1/2c mayo (recipe below)
▪50g or 1/3c bread & butter pickles, small chopped
▪20-30g or ½ medium shallot, small diced and rinsed under cold water
▪10g or 1 heaping Tbsp capers, rough chopped
▪35g or 1 stalk of celery, small diced
▪30g or 2 Tbsp yellow mustard
▪1.5g salt or 1 generous pinch
▪1g 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)
▪1lrg egg
▪20g or 1 1/3Tbsp water
▪20g or 1 1/3Tbsp white distilled vinegar
▪5g or 3/4tsp salt
▪325g 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:
▪220g 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
▪10g chopped parsley
▪30g or 2-3Tbsp roasted red pepper, diced
▪10g or 1.5 Tbsp fennel, small diced
▪25g or 2Tbsp kalamata olives, coarsely chopped
▪10-15g or 1Tbsp capers, coarsely chopped
▪35g or 2 3/4Tbsp nice olive oil + additional for garnish
▪20g or 1 1/4Tbsp red wine vinegar
▪A 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
▪1lb/.5kg raw big eye tuna (yellowfin also works)
▪Salt

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
▪1lb/.5kg raw big eye tuna (yellowfin also works)
▪salt

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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