In her travels, Mrs Bush would have the opportunity to dine in many restaurants.  Upon occasion, when something struck her fancy, she would request that we get the recipe to add to our repertoire.  This recipe is from Cipollina Restaurant.It goes well by itself or as a component of a salad.


Fresh Tuna and Olive Salad
Serves 4

For cooking Tuna

1# fresh tuna, trimmed and skinless
¼ c. diced celery
¼ diced onion
¼ c. diced carrot
½ ea. Bay leaf
½ c. white wine
2 lemon wedges
1 sprig marjoram
1 sprig thyme
1 ½ c. cups water

1. Put all ingredients except tuna in a 2 qt. sauce pot and bring to boil. Reduce to simmer, cook 5 minutes.
2. Add tuna and poach until just done, 12 – 15 minutes, remove tuna. Set aside to cool.
3. Strain cooking liquid into another pot, bring to boil and reduce to ¼ c. about 10 – 15 minutes.  Cool this ¼ c. liquid, it should be a little syrupy.

For the Salad

¼ c. small diced onion
¼ c. diced red pepper
¼ c. diced celery
¼ c. sliced olives
1 ½ T. lemon juice
3 T. Olive oil
2 T. chopped parsley
1 t. hot sauce
2 T. reduced cooking liquid
1 # tuna flaked

1. Combine all ingredients, mix well but don’t overly break up tuna.
2. Use as a sandwich filling or as a salad component.