Mediterranean tuna salad

styling by Abby Capalbo | photo by Erin McGinn 

An ideal make-ahead dish for serving al fresco. It’s full of wonderfully salty flavors from both the capers and black olives. Fresh lemon juice adds a necessary and bright finish.

1 pound fresh tuna
1/2 cup pitted Kalamata olives, chopped
Juice from 1 lemon, or to taste, plus extra for serving
1 tablespoon Dijon mustard
1 tablespoon capers, drained and chopped
Pinch red pepper flakes, or to taste
Kosher salt, to taste
Freshly ground black pepper, to taste
1/4 cup extra virgin olive oil, plus extra for serving
Fresh garden greens, for serving

  1. Poach tuna. Place tuna and enough water to cover it in a medium saucepan and bring to a gentle simmer (do not boil). Reduce heat to low and cook until fish is opaque and cooked through and can easily be flaked with a fork, 10-15 minutes, depending on thickness of tuna. Remove from water and transfer to a plate. Set aside to cool.
  2. While tuna cools, add olives, lemon juice, mustard, capers, and red pepper flakes to a bowl. Season with salt and pepper. Add olive oil and stir to combine.
  3. When tuna is cool enough to handle, pat completely dry with a paper towel. Flake into small to medium-sized pieces and add to bowl. Toss to coat. Taste for flavor and adjust as desired, adding more lemon juice if necessary.
  4. Place greens in a serving bowl and add tuna mixture. Gently toss to coat. Drizzle with additional olive oil and lemon juice, and season with salt and pepper. Serve immediately.

Serves 4.

cook’s note: The tuna salad can be made up to a day in advance, and kept covered with plastic wrap in the refrigerator. Toss with greens, olive oil, and lemon juice just before serving.