Oil-Poached Tuna and Potato Salad

Name: Oil-Poached Tuna and Potato Salad
Yield: Serves 4
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

5 comments

Appears in Cook's Country June/July 2022

The flavorful tuna poaching oil becomes the base of the dressing for this rich potato salad.

SERVES4

TIME40 minutes

WHY THIS RECIPE WORKS

Cooking tuna gently in olive oil imbued it with extra richness and kept its texture ultratender.

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