Olive Oil Poached Tuna Salad on Toasted Garlic Ciabatta with Wisconsin Havarti

Olive Oil Poached Tuna Salad on Toasted Garlic Ciabatta with Wisconsin Havarti

From: Chef Mindy Segal, HotChocolate, Chicago. Yield: 4 8-oz. portions.

3 cups extra virgin olive oil
3 whole cloves garlic
4 sprigs thyme
2 lb. tuna loin trimmings, cubed (room temperature)
to taste, salt
to taste, pepper
1 cup mayonnaise
4 oz. capers with juice
* * *
1 cup reserved poaching oil
4 whole cloves ga

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TAGS: Food & Drink