Bruschetta with Poached Tuna

Bruschetta with Poached Tuna

This flavorful appetizer is heartierthan other variations


  • 1/2 to 3/4 cup extra-virgin olive oil

  • 4 lemon slices

  • Coarse salt

  • 8 ounces tuna steak

  • 1 tablespoon freshly grated lemon zest

  • 1 tablespoon capers, drained and rinsed

  • Freshly ground pepper

  • 8 slices Classic Bruschetta


  1. Heat 1/2 to 3/4 cup oil (enough to cover tuna) and the lemon slices in a small saucepan over very low heat until warm. Generously salt tuna steak. Poach tuna in oil, turning once, until opaque on the outside but still a bit pink in the center, about 15 minutes. Remove tuna from pan, reserving oil; flake fish with a fork. Pass poaching oil through a fine sieve into a medium bowl; stir in flaked tuna, lemon zest, and capers. Season with pepper. Spoon mixture onto bruschetta slices, and drizzle with some of the poaching oil.

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