Fresh Tuna Salad With Dry-Cured Black Olives

More from this source
SF Gate


Add a comment


1 tuna steak, about 3/4 pound and 1 inch thick

1 tablespoon fennel seeds, lightly toasted in a dry pan

1 tablespoons peppercorns

1 cup extra virgin olive oil (about)

1 red onion, finely diced

2 celery stalks with some leaves, finely diced

2 tablespoon salt-packed capers, soaked 10 minutes in warm water, drained, chopped

1/3 cup dry-cured black olives, pitted, chopped


1 clove garlic, chopped

2 anchovy filets, preferably salt-packed, rinsed, chopped

Rounded 1/4 teaspoon sea salt

1/2 teaspoon pepper

1 egg yolk (see Note)

Reserved olive oil, plus extra if needed

Fresh lemon juice

You might also like

Mayo-Less Tuna Salad
Skinny Taste
Kittencal's Egg Or Tuna And Olive Salad Sandwiches
White Bean And Tuna Salad With Radicchio And Pa...
Bon Appetit
Sweet Pea And Tuna Salad
Real Simple
Pan Bagnat: Le French Tuna Salad Sandwich
Grilled Tuna Nicoise Salad With Fresh Grilled Tuna
Wolfgang Puck
Tuna Pasta Salad With Spinach And Radishes
Joy The Baker
Summertime Tuna Salad
Framed Cooks
Vegan "Tuna" Salad
Gluten Free Goddess
Tuna Panzanella Salad
Framed Cooks