Warm tuna salad recipe

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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
  1. 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.
  2. 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.
  3. 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.

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