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Fresh Tuna & Olive Salad




Source of Recipe


"White House Chef: Eleven Years, Two Presidents, One Kitchen,"


Recipe Introduction


On the heels of Walter Scheib's "White House Chef" comes another look behind the kitchen doors at 1600 Pennsylvania Ave. Roland Mesnier, who was pastry chef to U.S. presidents for 25 years, until 2004, is publishing his memoirs, "All the Presidents' Pastries: Twenty-Five Years in the White House" (Flammarion, $24.95). The book offers snapshots of the five first families the French-born patissiere served, their and their guests' fancies and foibles (Prince Charles didn't have a clue what to do with a tea bag), plus 12 recipes.




List of Ingredients




1/2 cup diced celery
1/2 cup diced Spanish onion
1/4 cup diced carrot
1/2 bay leaf
1/2 cup dry white wine
2 lemon wedges
1 sprig fresh marjoram
1 sprig fresh thyme
1 pound skinless fresh tuna, trimmed
1/4 cup diced red bell pepper
1/4 cup sliced pitted dry-cured black olives
3 tablespoons olive oil
2 tablespoons chopped fresh flat-leaf parsley leaves
1 1/2 tablespoons freshly squeezed lemon juice
1 teaspoon hot sauce
Salt and freshly ground black pepper

Recipe




Serves 4

In a medium saucepan, combine 1/4 cup of the celery, 1/4 cup of the onion, the carrot, bay leaf, white wine, lemon wedges, marjoram, thyme and 1 1/2 cups water and bring to a boil. Lower the heat so the liquid is simmering, and simmer for 5 minutes.

Gently lower the tuna into the liquid and poach until just done, 12-15 minutes. Use tongs or a slotted spoon to remove the tuna from the poaching liquid and set it aside to cool. Once the tuna has cooled, break it up into large flakes.

Strain the cooking liquid through a fine-mesh strainer set over another pot. Discard the solids. Bring the strained liquid to a boil over high heat. Continue to boil until liquid is reduced to 1/4 cup and almost syrupy, 10-15 minutes. Remove from the heat and let cool.

In a large bowl, combine the tuna, remaining 1/4 cup celery, remaining 1/4 cup onion, red pepper, olives, oil, parsley, lemon juice, hot sauce, and 2 tablespoons of the reduced cooking liquid. (Discard the remaining cooking liquid.) Mix gently but thoroughly, and season to taste with salt and pepper. Use as a sandwich filling or as a salad component.