F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Fresh Tuna Salad with Avocado
© Frances Janisch

Fresh Tuna Salad with Avocado

  • TOTAL TIME: 30 MIN
  • SERVINGS: 4
  • FAST
  • MAKE-AHEAD
  • STAFF-FAVORITE

Nan McEvoy created this salad after falling in love with the incredible olive oil-poached tuna prepared by her friend Paul Bertolli, the former chef at Oliveto's in nearby Oakland. McEvoy uses albacore tuna here, but any fresh tuna will do. In addition to spooning the salad into avocado halves, she also uses it as a sandwich filling and a topping for crostini.

  1. 1/2 cup extra-virgin olive oil
  2. 1 tablespoon fennel seeds
  3. 1 tablespoon black peppercorns
  4. One 3/4-pound tuna steak, cut 1 inch thick
  5. Salt
  6. 1/2 cup plus 2 tablespoons mayonnaise
  7. 2 anchovy fillets, minced
  8. 2 tablespoons capers, drained and chopped
  9. 1 garlic clove, minced
  10. 2 tablespoons fresh lemon juice
  11. 2 celery ribs, sliced crosswise 1/4 inch thick
  12. 1 small red onion, finely diced
  13. 1/3 cup pitted oil-cured black olives, chopped
  14. 4 Hass avocados, halved and pitted
  15. Pea shoots or alfalfa sprouts, for garnish (optional)
  1. In a medium saucepan, combine the olive oil, fennel seeds and peppercorns and bring to a simmer over moderately low heat. Season the tuna with salt and add it to the saucepan. Simmer the tuna steak over low heat, turning once, until barely pink in the center, about 15 minutes. Transfer to a plate and scrape off the fennel and peppercorns. Strain and reserve the oil.
  2. Meanwhile, in a large bowl, blend the mayonnaise with the minced anchovies, capers, garlic and 1 tablespoon of the fresh lemon juice. Stir the celery, onion and olives into the dressing. Using a fork, break the tuna into 1-inch pieces, then fold into the dressing. Season with salt.
  3. Set 2 avocado halves on each of 4 plates, skin side down. Drizzle the avocado flesh with some of the reserved spice-infused olive oil and the remaining 1 tablespoon of fresh lemon juice. Spoon about 1/2 cup of the tuna salad into the center of each avocado half. Top the tuna salad with the pea shoots or alfalfa sprouts and serve.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.