You are not prepared for this. No really, it’s gonna knock your socks off into next week. Hopefully you are not intimidated by a real piece of tuna, because we are not using that canned stuff today. You are actually going to have to go to the fish counter at the grocery store and order your tuna.
3 cups extra virgin olive oil – I know this seems like a lot but believe me you need this much
sprig of fresh thyme
rind and juice of one lemon
2 bay leaves
2 cloves garlic minced
1 1/2 pounds tuna fillets
salt n pepa
1/2 bell pepper, chopped
small red onion, chopped
2 celery pieces, chopped
1 sprig fresh tarragon
handful of fresh parsley, chopped
1/2 cup chopped olives, I used kalmatta becuase they are so yum
1 tbsp capers, rinsed
cheese and rolls or sliced bread for serving
So just a note. I originally thought 3 cups of oil sounded heavy so I only used 1 1/2 cups. After making this, I realized it was because the entire tuna fillet needed to be covered. So just do it, or you will be disappointed. Anyhoo, in a pan add olive oil, thyme, sliced lemon rind, garlic and bay leaves. Bring to a boil.
Once boiling, add tuna and remove pan from heat. You’re gonna let this poach for 20 minutes.
While the tuna poaches, make the veg mix. In a bowl add salt n pepa, bell pepper, onion, celery, tarragon, lemon juice, parsley, olives and capers.
By now the tuna should be done. Look at it just glisten.
Remove tuna and shred, save poaching oil for now.
Add shredded tuna to the veg.
Add 1/4 to 1/3 cup of the poaching oil to the mix and stir.
A part of me wishes I had thrown in some beans and ate it just like this. But everything tastes better with cheese so let’s make some melts. Place bread on a baking sheet. Throw on some tuna and top with cheese. Broil for a few minutes.
Once again, thank you Rachel Ray for another gourmet night.