TUNA SALAD SANDWICH 2 WAYS (This Cooking Method Blew My Mind)by Brian Langerstorm

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RECIPE

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DELI-STYLE TUNA SALAD 

▪2 cans or 225g of nice canned tuna 

▪110g or 1/2c mayo (recipe below)

▪50g or 1/3c bread & butter pickles, small chopped

▪20-30g or ½ medium shallot, small diced and rinsed under cold water 

▪10g or 1 heaping Tbsp capers, rough chopped 

▪35g or 1 stalk of celery, small diced 

▪30g or 2 Tbsp yellow mustard 

▪1.5g salt or 1 generous pinch 

▪1g or 10-15 cranks of cracked black pepper 

Mix with a fork until the tuna has broken down into medium-sized chunks. Toast thick-cut bread and spread a light layer of mayo on each piece of toast. Scoop a generous amount of tuna on bread and top with additional chopped b&b pickles, cracked black pepper, and shredded lettuce. 

MAYO (recipe makes about 250g)

▪1lrg egg 

▪20g or 1 1/3Tbsp water

▪20g or 1 1/3Tbsp white distilled vinegar

▪5g or 3/4tsp salt

▪325g or 1 1/3c neutral oil (avocado, canola, grapeseed, etc)

Add all ingredients except oil into a high-sided container, blend with hand blender then slowly stream in oil. 

MEDITERRANEAN STYLE TUNA SALAD WITH OIL-POACHED TUNA: 

▪220g or 1/2lb of oil-poached tuna. See below for cooking methods OR use nice oil-packed white tuna

▪25-30g or ½ shallot, finely minced 

▪10g chopped parsley 

▪30g or 2-3Tbsp roasted red pepper, diced 

▪10g or 1.5 Tbsp fennel, small diced

▪25g or 2Tbsp kalamata olives, coarsely chopped

▪10-15g or 1Tbsp capers, coarsely chopped

▪35g or 2 3/4Tbsp nice olive oil + additional for garnish

▪20g or 1 1/4Tbsp red wine vinegar

▪A pinch or 15-20 cranks of cracked black pepper 

Mix tuna and ingredients together using a fork to break down super large chunks of meat. Scoop salad onto a narrow crusty bread (baguette style). Add an additional pinch of pepper and drizzle of nice olive oil. 

OIL POACHED 

▪1lb/.5kg raw big eye tuna (yellowfin also works)

▪Salt 

Salt both sides of tuna steak generously. Add 500g or 2.5c olive oil to a small saucepan over med heat. Preheat oil to 150F/65C. Carefully lay in tuna steak, reduce heat to lowish, and poach for 25-30min, keeping an eye on the oil temp to be sure it stays at around 150F/65C. After about 25 min or when the temp of tuna reaches 150F/65C, remove from heat and allow to cool for about 30min. 

SOUS VIDE 

▪1lb/.5kg raw big eye tuna (yellowfin also works)

▪salt

Salt both sides of tuna steak generously. Add 1gal or 4liters water to the tall-sided pot and add an immersion circulator and set the temperature to 150F/65C. Add salted tuna steak with a couple of glugs of nice olive oil into a sealed bag (i’m using a vacuum-sealed bag). Allow poaching for about 35min. After 35min, remove the immersion circulator and add a qt of ice to stop the fish from cooking.