Bruschetta with Poached Tuna

Bruschetta with Poached Tuna


  • 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

Cooking Directions

    • 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.