Once you savor this tasty salad, you’ll never go back to canned tuna. You must, of course, hook into an albacore – not bonito or false albacore, but the long-finned tackle-buster. Butcher the fish however you like, but save one steak for homemade tuna salad!
- 1 Albacore steak (about 8 ounces)
- 1/2 quart Court Bouillon
- 1 tablespoon finely diced onion
- 1 tablespoon finely diced celery
- 1 tablespoon finely diced bell pepper
- Juice of 1 lemon
- 1 cup olive oil mayonnaise
- Salt and white pepper to taste
Trim the tuna steak of bones and skin. Place the trimmed tuna into a saucepan, cover with 1/2 quart of Court Bouillon and simmer gently for about 20 minutes. Drain the tuna and discard the liquid. Flake the tuna in a medium-size bowl, cover with plastic wrap and chill for about an hour.
After an hour, combine the tuna with the onion, celery and bell pepper. Add the lemon juice and toss lightly. Add the olive oil mayonnaise, season with salt and pepper and mix until blended. Chill again then serve on a bed of lettuce or as sandwich spread!