Poaching tuna awakens its natural flavors. It is essential to use a high-quality canned tuna packed in olive oil. Do not substitute tuna packed in water or even sushi-grade seared tuna.
- Yield: 4 Servings
- 12 ounces high-quality canned tuna in oil, such as Ortiz
- 2 tablespoons chopped fresh Italian parsley
- ¼ teaspoon crushed red pepper flakes
- ½ cup extra-virgin olive oil, plus more as needed
- 1 cup halved cherry tomatoes
- 1 cup sliced roasted red peppers, drained
- ½ cup chopped Persian cucumbers
- ½ cup thinly sliced red onion
- ¼ cup pitted and chopped Cerignola or other large olives
- ¼ cup chopped fresh basil
- 2 tablespoons capers, drained
- ¼ cup red wine vinegar
- Kosher salt and freshly ground black pepper
How to Make It
- Drain the tuna and empty it into a small skillet just big enough to hold it in 1 layer. Leave the tuna in big chunks; do not crumble. Sprinkle with the parsley and pepper flakes. Pour the olive oil over the tuna, so it just covers.
- Heat the tuna over medium-low heat until warmed through, about 5 minutes, and then let it sit in the oil for an additional 5 minutes.
- In a large serving bowl, combine the tomatoes, peppers, cucumbers, onion, olives, basil, and capers. Remove the tuna with a slotted spoon to the bowl. Drizzle with the vinegar and ¼ cup of the poaching oil. Season with salt and pepper and gently toss to combine, taking care not to break up the tuna too much.