Tricolor Salad Alla Splendido
- Total Time
- 40 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 8ounces raw tuna steak
- Salt and freshly ground pepper
- 1lemon
- 2bay leaves
- 2cups plus ½ cup extra-virgin olive oil
- 8ounces various types of radicchio, like Castelfranco, Tardivo, Treviso or Rosa di Gorizia
- 4ounces frisée, Italian if possible
- ¼cup large capers (packed in salt, rinsed and soaked a half-hour)
- ⅓cup small pitted olives, preferably taggiasca
- ½cup golden raisins, rehydrated in 1 cup boiling water
- 2tablespoons lime juice
- ¼cup chopped parsley
- 1bunch chives, minced
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
1355 calories; 137 grams fat; 19 grams saturated fat; 0 grams trans fat; 99 grams monounsaturated fat; 15 grams polyunsaturated fat; 23 grams carbohydrates; 4 grams dietary fiber; 13 grams sugars; 17 grams protein; 816 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Cut tuna into 4 even portions; season both sides with salt and pepper. With a peeler, cut 4 long strips from skin of lemon; place in a small pot with the bay leaves and tuna. Add about 2 cups oil, or enough to just cover the tuna. Over medium heat, bring oil to about 140 degrees and gently poach for 10 minutes, adjusting or turning off heat to maintain temperature, until tuna is cooked through. Turn off heat and allow tuna to cool in the oil for 10 minutes. Cut into ¼-inch slices.
- Step 2
Wash and dry all greens well. Keep leaves whole and place in a large bowl.
- Step 3
Heat remaining ½ cup oil in a small saucepan with the capers, olives and raisins. Once they begin to fry lightly and become aromatic, add tuna slices and pour mixture over the greens. Juice the lemon and add 2 tablespoons juice, along with lime juice, parsley and chives. Toss well and season with salt and pepper to taste. Divide among 4 plates and serve immediately.
Private Notes
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Cooking Notes
dimmerswitch
Absent the tuna, I made the frisee /radicchio salad portion as a starter course for a seared scallop main dish. Delicious and good enough to be a 'keeper' in the salad file. Didn't have limes so used fresh Meyer lemon juice instead. Cooled the dressing before tossing with the greens. The Italian parsley in local organic market was so good, fresh and tender that I plucked the leaves and tossed them in whole with the greens. Salad plates were practically licked clean. :-)
Kate
This recipe is superb. The method for poaching the tuna in olive oil is perfection; I save the oil, refrigerated, and use it again until about the 3rd use when the oil gets cloudy with pepper, etc.
I couldn't find (actually didn't try too hard to find) all the different radicchios and instead used the commonly-found type, mixed with either frisee or mixed baby greens. And instead of the lime juice, I used some lime vinegar I had on hand, the one by Belberry.
Everything else was splendido!
Elizabeth Armstrong
Made this for a picnic; it had to travel in my bicycle saddlebags. Made the salad mostly as written, but substituted micro-arugula for the frisée and diced dried dates for the raisins (didn’t bother to plump them up—they were fine). Skipped the olives bc I’m not a fan. Substituted a can of drained tuna (due to the venue), which I know is light years away from fresh, but the end result was nevertheless a huge hit. It will reappear as an easy, delicious dish for picnics & potlucks.
Ktripson
I think it's easier to cook in the oven than on top. I had wild temp fluctuations. Another similar recipe suggested 200 degrees for ten minutes after bringing the oil is to 140.
Rayce Boucher
A tasty but rather fussy recipe. Time consuming for a salad.
dimmerswitch
Absent the tuna, I made the frisee /radicchio salad portion as a starter course for a seared scallop main dish. Delicious and good enough to be a 'keeper' in the salad file. Didn't have limes so used fresh Meyer lemon juice instead. Cooled the dressing before tossing with the greens. The Italian parsley in local organic market was so good, fresh and tender that I plucked the leaves and tossed them in whole with the greens. Salad plates were practically licked clean. :-)
Kate
This recipe is superb. The method for poaching the tuna in olive oil is perfection; I save the oil, refrigerated, and use it again until about the 3rd use when the oil gets cloudy with pepper, etc.
I couldn't find (actually didn't try too hard to find) all the different radicchios and instead used the commonly-found type, mixed with either frisee or mixed baby greens. And instead of the lime juice, I used some lime vinegar I had on hand, the one by Belberry.
Everything else was splendido!
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