Poached Tuna
I found Tombo Tuna at the store (it's hard to find anything but ahi tuna) today and poached it in olive oil for tuna salad and sandwiches. I saved the olive oil (strained) when I was done to use in a remoulade for tuna salad. This tuna is far superior to what you find in a can.
The poaching method is from Nancy Silverton's Sandwich Book:
Lay sliced lemons (1/4" thick), a sprig of rosemary, and two bay leaves at the bottom of a medium saucepan. Lay the tuna (12 oz.) on top of the herbs and lemon and add olive oil to cover. Add a couple of teaspoons of salt and some pepper. Cook on low until the first bubble appears. Turn the tuna over, remove from heat, and cover. Leave until the tuna is cooked through.
Leave until the tuna is cooked through
Approximately when is that?
Maybe fifteen minutes? It really depends on how thick your tuna is. I just use a fork to flake it in the middle to check it.
I had some extra ahi last weekend, so I poached that last weekend as well. The ahi turns out much more tender than the albacore. Both are good. I don't think you can tell the difference in tuna salad, though!