Italian Tuna Salad Recipe

Prepare oil and aromatics

In a small saucepan just large enough to hold the tuna loin, combine 2 cups extra-virgin olive oil, smashed garlic, thyme sprigs, bay leaf, crushed peppercorns, salt, and lemon zest. Warm the oil gently over low heat until it reaches 160°F (70°C) if you have a thermometer — you want it hot but not simmering. This should take 6–8 minutes. Keep the oil at a gentle temperature; do not let it boil.

Poach the tuna

Reduce heat to the lowest setting, place the tuna loin into the warm oil. Maintain the oil temperature at roughly 140–150°F (60–65°C) and poach for 6–10 minutes depending on thickness: about 6 minutes for rare center, 8–10 for medium. Gently spoon oil over the top once or twice during cooking so it cooks evenly.

Cool and rest

Using tongs, transfer the tuna to a plate and let rest 5 minutes. You may reserve the poaching oil for another use (strain and store). When slightly cooled, slice the tuna into 1/2-inch thick slices or flake into large pieces, seasoning lightly with flaky sea salt and cracked pepper.

Bring a medium pot of water to a gentle boil. Carefully lower cold eggs into the water and cook for 6 minutes for jammy soft-boiled yolks. Prepare an ice bath while eggs cook. After 6 minutes, transfer eggs to the ice bath for 2 minutes to stop cooking, then gently peel and keep warm or refrigerated until assembly.

In a small jar or bowl, whisk together 3 tbsp red wine vinegar, Dijon mustard, and honey. Slowly whisk in 6 tbsp extra-virgin olive oil in a steady stream until emulsified. Season with 1/2 tsp salt and 1/2 tsp freshly ground black pepper. Taste and adjust acidity or sweetness to preference.

Arrange butter lettuce on a large platter or divide among plates. Scatter sliced Beylik Farms tomatoes, sliced avocado, thin red onion, and capers over the lettuce.

Place slices or flakes of the warm poached tuna over the salad. Halve the soft-boiled eggs and tuck them among the greens.

Drizzle the red wine vinaigrette evenly over the salad (about 2–3 tbsp per serving). Sprinkle chopped parsley, finish with flaky sea salt and freshly cracked black pepper to taste, and serve with lemon wedges on the side.

If desired, spoon a little of the strained poaching oil over the tuna for extra flavor. Serve immediately while the tuna is slightly warm and eggs are jammy. Leftovers: store tuna chilled in a covered container with a little of the poaching oil for up to 2 days; assemble salad just before serving.