Original Recipe from Luke's Lobster and adapted from Allison Roman's Slow-cooked Tuna with Red Onion and White Beans.
INGREDIENTS
- Kosher salt, freshly ground black pepper
- 2 cups olive oil
- 1 medium red onion, sliced into 1” wedges
- 2 cloves of garlic
- A few sprigs of thyme, marjoram, rosemary, or oregano, whatever you prefer
- 1 tsp red pepper flakes
- 4stalks celery, thinly sliced
- 1 cups parsley, torn into large pieces
- Kosher salt, freshly ground black pepper
- 1 lemon, halved for squeezing over
- 1 cup mayonnaise
INSTRUCTIONS
- Season the tuna with salt and pepper and place in a medium pot, preferably a dutch oven. You just need room for the tuna steak and enough oil for the fish to be submerged.
- Cover with olive oil and add the onion, garlic, lemon, your favorite herbs, and red pepper flakes. The oil should come up over the top of the tuna.
- Turn the heat to low/medium-low and keep an eye on it, making sure the oil doesn’t get too hot too fast. Every stove is different but this really just needs to be kept at a gentle, steady, heat, without seeing more than the occasional bubble from the oil. Cook for about, 12–20 minutes. For us, it’s better to under cook this fish than overcook it.
- Remove the dutch oven from heat and let tuna cool in the oil. The tuna will continue to cook a bit in the hot oil.
- Transfer the tuna to a large serving platter or shallow bowl and spoon some of the cooking oil over. For a more traditional tuna salad, shred the tuna into bit size pieces with a fork and toss in mayonnaise. You can also leave the tuna into larger chunks for a more deconstructed tuna salad experience.
- To serve, toss celery and parsley together in a medium bowl and season with lemon, salt and pepper and add tuna on top. You can also add your preferred lettuce to the celery and parsley for a larger salad.
