Oil-Poached Tuna and Potato Salad
This oil-poached tuna and potato salad recipe blends smooth textures and rich flavors, making a delightful meal that's as nutritious as it is satisfying.
Keywords
- Main Courses
- Fish & Seafood
- Potatoes
- Weeknight
- Salads
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Cooking tools:
- Instant-read thermometer
- Paring knife
- Saucepan
- Mixing bowl
- Plate
- Fork
- Serving platter
- Paper towel
- Measuring spoon
- Measuring cup
- Stove
Ingredients
- 1 pound skinless tuna steak, 1 inch thick
- 1½ teaspoons table salt, divided, plus salt for cooking potatoes
- 1 teaspoon pepper, divided
- ½ red onion, sliced thin
- ½ teaspoon grated lemon zest plus ¼ cup juice (2 lemons)
- 1 pound small red potatoes, unpeeled, quartered
- ¾ cup extra-virgin olive oil
- 1 head frisée (6 ounces), cut into 1-inch pieces
- 1 orange, peeled, quartered, and sliced
- ⅓ cup chopped fresh parsley
- ¼ cup pitted oil-cured black olives, chopped coarse
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