Olive Oil Poached Tuna Salad on Toasted Garlic Ciabatta with Wisconsin Havarti

RH Staff

From: Chef Mindy Segal, HotChocolate, Chicago. Yield: 4 8-oz. portions.

3 cups extra virgin olive oil
3 whole cloves garlic
4 sprigs thyme
2 lb. tuna loin trimmings, cubed (room temperature)
to taste, salt
to taste, pepper
1 cup mayonnaise
4 oz. capers with juice
* * *
1 cup reserved poaching oil
4 whole cloves garlic
4 large ciabatta rolls, split
1⁄2 cup shredded Wisconsin Havarti cheese

In large sauce pan, combine 3 cups olive oil, 3 cloves garlic and thyme. Heat to soft boil. Remove from heat and add cubed tuna. Poach tuna for 20 minutes or until no longer pink, stirring occasionally. Remove tuna from oil to medium bowl; reserve oil. Season tuna with salt and pepper. Let cool completely. Mix with mayonnaise and capers.

Meanwhile, in small sauce pan, bring 1 cup reserved oil and 4 cloves garlic to a soft boil. Brush cut sides of rolls and garlic oil. Place on baking sheet, cut sides up, and broil until toasted, about 2 minutes. Spoon rounded cup of tuna mixture on bottom halves of rolls. Top with 2 Tbsp. grated Havarti. Heat in 350°F oven 7 to 10 minutes or until cheese is melted. Place roll tops on tuna; cut in half to serve.

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