We just returned from a dream cruise to the Mediterranean where I prepared and sampled some of the best dishes I've ever eaten.  We cruised the Oceania, Rivera for 10 days. The Culinary Institute on board the ship is where you'd find me if I wasn't out exploring the sites.

Chef Kelly taught us 5 different ways to prepare fish, from poaching to pan-searing. I now know how to make the perfect scallop!

Once you've tasted tuna salad this way...you'll never go back to canned tuna!

Here is the recipe for:

Oil-Poached Mediterranean Tuna Salad - 

2 cups virgin olive oil, for cooking

2 cloves garlic, peeled and gently smashed

2 sprigs thyme

1 sprig rosemary

Pinch of red pepper flakes 

4 5-oz tuna steaks, room temperature

Salad 

1 Tbsp. champagne vinegar

1 tsp. Dijon mustard

2 Tbls. extra virgin olive oil

2 Tbls. minced shallot

1 1/2 cups canned artichoke hearts, quartered

1/4 cup Kalamata olives 

1/4 cup chopped flat-leaf parsley

1 Tbls capers

1 lemon, zested and juiced

Kosher salt and ground white pepper

Poach the Tuna

In a large heavy-bottomed saucepan over medium, bring oil to 160 degrees. Infuse oil with the garlic, thyme, rosemary and red pepper flakes. Immerse the tuna in the oil to poach, spooning oil over the top of any uncovered fish, about 30 minutes. When the fish is white and cooked through, transfer the tuna to a glass baking dish and pour the oil on top. When room temperature, cover and refrigerate the fish overnight. Before making the salad, remove the tuna from oil and bring to room temperature. 

For the Salad

In a large mixing bowl, whisk together the vinegar and mustard. Slowly pour in a stream of olive oil whisking constantly to make a creamy emulsion. Add the artichoke hearts, tomatoes, olives, parsley and capers and toss to lightly coat. Flake the fish into the salad. Finish with a generous amount of lemon zest and juice, and salt and pepper to taste.