Rosemary and Olive Tuna Salad
Simple but elevated, this salad is best served on toasted brioche or potato buns with Bibb lettuce; you can also scoop it onto endive leaves as if you were making lettuce cups. Be sure to buy the highest-quality tuna you can find.
1. In a medium pot, bring 6 cups water, 2 rosemary sprigs, 3 tablespoons lemon juice, and the lemon zest, olive brine, onion powder, and salt and pepper to a boil; simmer for 10 minutes. Add the tuna and poach to medium doneness, about 12 to 15 minutes. Cool on a paper-towel-lined plate and flake the tuna into a large bowl; reserve.
2. While the tuna poaches, make the rosemary aioli: In a large pan, heat the oil over medium heat. Gently add the remaining rosemary and stir. When the oil is no longer bubbling, transfer the fried rosemary to a paper-towel-lined plate and season with salt. Reserve the rosemary oil and let cool. Whisk the egg yolk for 1 minute; while whisking, stream in the rosemary oil. Add the remaining lemon juice and whisk. Fold in the fried rosemary, crushed by hand off the stem; season with salt and pepper.
3. Add the olives, capers, and ¼ cup rosemary aioli to the tuna; gently mix and garnish with black pepper.
Originally featured in
3 Cleaned-Up Seafood Salads for Easy Summer Lunches
