This is an entree salad that is sure to impress. Bright flavors of green olives, lemon and capers compliment the richness of the albacore and beans. This is perfect paired with a bright, zesty white wine like Viognier or Albarino. Hello Summer, your salad is here!
Mix together the thyme leaves, 1 teaspoon peppercorns, lemon zest, garlic and salt. Rub the mixture all over the tuna loin and allow to sit for 30 minutes at room temperature.
Meanwhile, prepare a stockpot or dutch oven with a round baking rack. Lay the parsley and thyme stems over the rack. Place the tuna on top. You may need to cut the loin in half to fit it into the pot.
Pour enough oil into the pot to completely cover the loin. Place the pot over medium low heat and cook for approximately 20 minutes, or until the tuna reaches an internal temperature of 125 degrees F. Remove from the heat and let cool to room temperature. The tuna will finish cooking during this time.
As the tuna cools, prepare the salad. Toss together the beans, olives, capers and chopped parsley.
In a separate bowl mix together the creme fraiche, lemon juice, 3/4 teaspoon pink peppercorn, and salt. Toss with the bean mixture.
Remove the tuna from the oil, removing any herb stems stuck to it. Break the tuna into large chunks and add to the bean mixture. Toss gently and taste for seasoning. Add additional salt and lemon juice as needed. Refrigerate at least 30 minutes before serving.
Don’t be alarmed by the amount of olive oil needed for this recipe. It contributes excellent flavor and moisture to the albacore. You can strain the poaching oil and store it in the fridge for up to a month, or in the freezer for up to a year. Reuse the oil up to two additional times for future batches of albacore.
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