Confit Tuna Salad Recipe

Time1h

Serves4

olive oil poached tuna, hardboiled egg, potatoes, cucumber, tomatoes, olives, dijon vinaigrette

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Ingredients

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1
Poach the Tuna
In a medium saucepan, add olive oil and heat it on low. Once warm, gently place the tuna filets in the oil, ensuring they are fully submerged. Cook for about 20-25 minutes until the tuna is cooked through but still tender. Remove from oil and let cool before flaking into bite-sized pieces.
2
Prepare the Eggs
Place the eggs in a pot and cover them with cold water. Bring to a boil, then remove from heat and cover the pot. Let them sit for 10-12 minutes. Once done, cool the eggs in ice water, peel, and chop them.
3
Cook the Potatoes
In a separate pot, boil the potatoes until tender, about 15-20 minutes. Drain, cool slightly, then dice into bite-sized pieces.
4
Mix the Salad
In a large bowl, combine the flaked tuna, diced potatoes, chopped eggs, diced cucumber, halved cherry tomatoes, and sliced olives. Toss gently to combine.
5
Make the Vinaigrette
In a small bowl, whisk together Dijon mustard, olive oil, salt, and pepper to taste. Pour the vinaigrette over the salad and toss until everything is well coated.
6
Serve
Chill the salad in the refrigerator for about 30 minutes before serving. Enjoy your confit tuna salad!