Fresh tuna salad from Ad Hoc at Home (page 168) by Thomas Keller

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Notes about this recipe

  • lorloff on April 28, 2026

    Update the dressing was amazing this time we made it with fresh tarragon and chervil and it was fantastic. Add the herbs to the dressing not the salad

  • lorloff on April 27, 2026

    We made this with fresh sushi grade tuna from the farmer’s market. We cooked it so very pink but not totally raw inside and made the recommended vinaigrette. For the vinaigrette we used banyules vinegar (for the red wine vinegar) and Edmund fallot tarragon mustard for the Dijon. We also added fresh tarragon and chervil that Tomas Keller recommended by added to the salad and instead blended it into the dressing. We also added one small clove of garlic. The dressing with the fresh tuna and baby romaine was a total success. Highly recommended! Instead

  • anya_sf on September 09, 2024

    We had this as a dinner main for 2 people, slightly adjusting ingredient quantities. I couldn't find tuna loin, so just cooked a tuna steak so it was still rare in the center. Didn't have tarragon or chervil - used mint and parsley instead. Very good!

  • sturlington on October 16, 2013

    Served with bacon vinaigrette from the same cookbook.

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