Tuna Salad with Lemon Caper Aioli
A elevated version of a favorite sandwich .
A Tuna Salad Sandwich and potato chips is one of my favorite go to lunch time meals. This recipe takes a favorite and elevates it with Olive Oil Poached Tuna, tossed with Lemon Caper Aioli. Enjoy.
INGREDIENTS
Olive Oil Poached Tuna
2 albacore tuna filets
Pinch of salt
3 cups extra virgin olive oil, enough to reach 1/2” depth
4 garlic cloves, peeled
1/2 teaspoon whole black peppercorns
1 bay leaf
2 large strips lemon zest
Lemon Caper Aioli
2 egg yolks
Juice of one freshly squeezed lemon
1/4 cup olive oil
1 tablespoon rice vinegar
1/2 cayenne pepper
2 tablespoons capers
DIRECTIONS
Season tuna with salt, set aside. In a medium frying pan, add in olive oil to cover fish my 1/2”. Add in garlic, peppercorns, bay leaf, orange zest.
Warm the olive oil over medium low heat until bubbles form on the sides of the pan. Gently lower tuna into oil. Oil should cover the tuna, adjust the heat to maintain bubbles on the sides of the pan. Gently simmer until tuna has cooked through, 8 to 10 minutes per inch thick of tuna. Remove tuna from pan and allow to drain and cool on rack.
Whisk egg yolks rapidly for 2 minutes with a hand whisk. Add in 2 teaspoons of fresh lemon juice and rice vinegar, mix to combine.
While whisking, slowly add in olive oil, continue to whisk until mixture thickens, about 3 minutes.
Add in cayenne pepper, capers and salt to taste.
Break up cooled tuna in to bowl, toss with desired amount of Lemon Caper Aioli. Serve Tuna Salad on brioche rolls and top with micro greens. Enjoy.
