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Poached Tuna with Warm Squash, Corn, and Potato Salad

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Poached Tuna with Warm Squash, Corn, and Potato Salad

You're going to think I'm lazy. And you're right.

I like olive oil, I like vegetables, and I like warm salads. So when I'm not feeling particularly inventive or energetic, I like to throw them all together in a single dish. Vegetables get roasted. Fish gets poached in oil (an old stand-by for me). A squeeze of lemon and a dried chile come in to give everything a kick in the pants. And I have a comforting dinner on the table without much thought or effort.

We like our summer produce at Food52 -- Want us to send you another corn newsletter? Watch out, or we will! -- so I had to get just one more blast of corn and squash in under the wire. Then, soon, I'll behave and start cozying up to apples and cabbage. If I have to.

Here's how I got it done:

The ingredients Slicing Squash

Cutting corn Ready for roasting

Seasoning the tuna Dousing with olive oil

Slicing shallot Half-cooked tuna

Start with the potatoes Adding the roasted corn and squash, and fresh shallot

Time for the tuna! Dressing with the tuna oil

Poached Tuna with Warm Squash, Corn, and Potato Salad

Serves 4

  • 4 ears of corn, kernels cut from the cobs
  • Salt
  • Good olive oil
  • 3 medium yellow squash or zucchini, trimmed and each cut lengthwise into 6 wedges
  • 2 medium white potatoes, cut into 1/2-inch cubes
  • 1 pound tuna, cut 1-inch thick (probably 2 pieces)
  • 6 sprigs thyme
  • 2 garlic cloves, lightly crushed
  • 1 dried chile
  • 1 small shallot, thinly sliced
  • 1 lemon, cut into 4 quarters

See the recipe (and save and print it) here.

Photos by James Ransom

Tags: late summer, poaching in olive oil, warm salad

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