Slow-Cooked Tuna Salad

Serves 4

Slow-Cooked Tuna Salad


This recipe was adapted from Allison Roman's Slow-cooked Tuna with Red Onion and White Beans


  • 1lb bluefin tuna steak
  • Kosher salt, freshly ground black pepper
  • 2 cups olive oil
  • 1 medium red onion, sliced into 1” wedges 
  • 2 cloves of garlic
  • A few sprigs of thyme, marjoram, rosemary, or oregano, whatever you prefer
  • 1 tsp red pepper flakes
  • 4stalks celery, thinly sliced
  • 1 cups parsley, torn into large pieces
  • Kosher salt, freshly ground black pepper
  • 1 lemon, halved for squeezing over
  • 1 cup mayonnaise 


  1. Season the tuna with salt and pepper and place in a medium pot, preferably a dutch oven. You just need room for the tuna steak and enough oil for the fish to be submerged. 
  2. Cover with olive oil and add the onion, garlic, lemon, your favorite herbs, and red pepper flakes. The oil should come up over the top of the tuna.
  3. Turn the heat to low/medium-low and keep an eye on it, making sure the oil doesn’t get too hot too fast. Every stove is different but this really just needs to be kept at a gentle, steady, heat, without seeing more than the occasional bubble from the oil. Cook for about, 12–20 minutes. For us, it’s better to under cook this fish than overcook it.
  4. Remove the dutch oven from heat and let tuna cool in the oil. The tuna will continue to cook a bit in the hot oil.
  5. Transfer the tuna to a large serving platter or shallow bowl and spoon some of the cooking oil over. For a more traditional tuna salad, shred the tuna into bit size pieces with a fork and toss in mayonnaise. You can also leave the tuna into larger chunks for a more deconstructed tuna salad experience.
  6. To serve, toss celery and parsley together in a medium bowl and season with lemon, salt and pepper and add tuna on top. You can also add your preferred lettuce to the celery and parsley for a larger salad.