RARE (COOKED) TUNA
Level 2
Celery-Salted Tuna Salad with Dijon Dressing and Chives
from Erick Williams of mk, Chicago
As an alternative to poaching in oil, Erick poaches rare (cooked) Tuna or other firm-fleshed fish in water with a pinch of celery salt. Erick suggests setting the fish aside to cool after it’s poached. He strains the poaching liquid, returns it to a mixing bowl and adds freshly chopped garlic, Dijon mustard, chopped celery, chives, fresh shallots and garlic. Mix well, folding in a tablespoon or two of mayonnaise. The effect is a spicy sweet touch that in Erick’s words, “really pushes the flavor forward.”
Serving suggestion: Seared fish can be enjoyed straight up by slicing and arranging slices of the fish on top of a bed of delicate greens, with any dressing of your choice. 
