Recipes and Cooking Poached Tuna Salad Poaching tuna low and slow in olive oil along with a bay leaf, crushed garlic, peppercorns, and lemon peel make an unforgettable salad topper. By Alexis deBoschnek Alexis deBoschnek Instagram Website Alexis deBoschnek is a veteran recipe developer and viral video host based in the Catskills in upstate New York. Her debut cookbook, To the Last Bite (April 2022; ), features 100 recipes that guide home cooks to make the most of each and every ingredient, and eliminate food waste in creative ways – from using leftover carrot tops, to fresh herbs, egg whites, and more. To the Last Bite is an ode to the Catskills and Alexis's mother, a master gardener and home cook who designed and grew the family's expansive vegetable and herb garden, and taught Alexis everything she knows about gardening and cooking, including the precise moment vegetables are ripe for picking, how to compost back into the garden's soil, cooking in a sustainable way that minimizes food waste in the kitchen, and so much more.Raised on a farm in the Catskills, Alexis is a longtime editorial writer and recipe developer who has been on staff at Eater, TastingTable and Buzzfeed, and contributed to outlets like Food52, The Kitchn, Complex's First We Feast and Chowhound, among others. Most recently, Alexis was the longtime Senior Test Kitchen Manager and on-camera talent at Buzzfeed's Tasty, where she hosted the original viral video series "Chef Out of Water" and "Friend in Town" which has racked up tens of millions of views. She is currently a video host for Better Homes & Gardens show, "Then & Now." Learn about BHG's Editorial Process Updated on May 11, 2022 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Cook Time: 30 mins Total Time: 55 mins Servings: 4 Jump to Nutrition Facts Ingredients Poached Tuna 2 8 ounce tuna steaks (3/4 to 1 inch thick) Kosher salt, to taste 3 cup olive oil 1 teaspoon black peppercorns Peel of 1 lemon 1 jalapeno, halved 1 bay leaf 3 garlic cloves, crushed Ingredients for Salad: ⅓ cup mayonnaise 2 tablespoon sour cream 1 clove garlic, grated ½ teaspoon lime-flavored gelatin, optional Zest of 2 limes (2 tsp.) 4 - 5 tablespoon lime juice ½ teaspoon smoked paprika ½ teaspoon kosher salt 2 little gems, halved or 1 romaine hearts, leaves separated 1 Persian cucumber, thinly sliced 3 green onions, white and light green parts thinly sliced Directions Make the Tuna: On a cutting board, salt the tuna steaks on both sides. Add the olive oil, black peppercorns, lemon peel, jalapeno, bay leaf, and garlic to a Dutch oven set over low heat. Let the olive oil infuse for 15 to 20 minutes, or until the temperature reaches 180˚F. Add the salted tuna steaks to hot oil. working in batches if necessary, making sure the tuna is fully submerged in the olive oil. Cook for 7 to 10 minutes, until the internal temperature reaches 125˚F. (Tuna will still be slightly pink in center.) Carefully transfer the tuna to a bowl and repeat with remaining tuna steaks, if necessary. Once tuna is cool, flake tuna into large chunks. Make the Salad: In a medium bowl combine the mayonnaise, sour cream, garlic, gelatin (if using), lime zest and juice, smoked paprika, and salt. Whisk to combine. Place the lettuce leaves on a serving platter and top with the tuna. Drizzle the dressing over the tuna and greens. Top with the cucumber and green onions. Shirley Cheng Rate it Print Nutrition Facts (per serving) 372 Calories 26g Fat 5g Carbs 29g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 372 % Daily Value * Total Fat 26g 33% Saturated Fat 4g 20% Cholesterol 55mg 18% Sodium 457mg 20% Total Carbohydrate 5g 2% Total Sugars 2g Protein 29g Vitamin C 17.4mg 87% Calcium 39mg 3% Iron 1.6mg 9% Potassium 602mg 13% Folate, total 74.2mcg Vitamin B-12 2.4mcg Vitamin B-6 1.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.