Caprese Salad with Tuna

This recipe is from the Tuna and Tomato episode of A is for Apple, hosted by Robert Jewell.

Serves 4-6

Ingredients

Poached tuna:

• 1 large tuna steak 1 ¼ inch (2.75cm) thickness 1 lb (454g)
• 2 cups (500ml) olive oil
• 8 large 2 inch (5.08cm) strips of lemon peel pith removed
• 4 cloves garlic skin on
• 6 thyme sprigs

Salad:

• 6 -8 large fresh heirloom tomatoes
• 4 large bocconcini balls
• 1/2 cup (125 ml) sundried black olives with pits (optional)
• ¼ of a red onion
• ½ cup (125 ml) fresh basil
• 1.5 tbsp (22.5 ml) good quality balsamic vinegar
• 2 tbsp (30 ml) extra virgin olive oil
• good quality crunchy salt like fleur de sel or sea salt
• freshly ground pepper

Directions

1. Season tuna with salt and allow to come to room temperature.
2. In a sauce pan add the olive oil, lemon zest, thyme. Smash the garlic with the back of your knife add to the pot skins and all. Add a few grinds of fresh pepper.
3. Set the pan over low heat bring to a temperature of 120F (49°C).
4. Add the tuna and ensure the tuna is completely submerged. Keep the heat constant and low.  Cook for 5 minutes for medium rare. Remove from heat.
5. Allow to sit in warm oil until cool.
6. For the salad cut the tomatoes in wedges and place on a large serving tray. Cut the bocconcini cheese into ¼ inch (.31cm) rounds, or tear into bite sized pieces. Scatter the cheese evenly over tomatoes.
7. Slice the red onion thin and with the grain. Place evenly over tomatoes.  Add the olives.
8. Drizzle the whole platter with balsamic and olive oil. Flake the tuna into chunks and place on top.
9. Sprinkle the salad with crunchy salt and give a few good turns from the pepper mill.
10. Enjoy