Tuna is an expensive investment for dinner, so it's important to pick a cut that's both fresh and delicious. If steaks have been pre-cut, look for flesh that is moist, translucent, and shiny. Though color can vary, most types of tuna will possess a deep red or pink. Avoid grey or brown meat at all costs and ask your fishmonger to cut directly from an entire filet, if possible.
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If your tuna is cut into steaks or filets, they can be patted dry, wrapped, and stacked in plastic wrap. Tuna has one of the shortest shelf lives among fish, so it should typically be consumed within 24 hours of purchasing.
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Tuna is effectively frozen as an ice block. Place an individual steak or filet into a zip-top plastic bag, fill with water, and squeeze out the remaining air. The tuna can remain frozen in the ice block for up to three months. Note: most grocery store tuna has been previously frozen. If this is the case, you do not want to refreeze it.
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The best way to store fish is over ice. Remove the fish from its original packaging, rinse under cold water, and dry with paper towels. Set fish on a cooling rack and place inside a container filled with crushed ice. The ice should reach just beneath the fish, but shouldn’t touch it. Cover the container, rack, and fish with plastic wrap or aluminum foil and place in the fridge. If the fish is stored longer than 24 hours, be sure to swap out the melted ice with a new batch. Ideally, any fresh fish should not be stored for more than two days.
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Some fish can be frozen for up to year (with three months as the standard), but its freshness depends entirely on its exposure to air. To limit this from taking place, you should first clean the fish, wrap it in aluminum foil or freezer paper, and place it in a freezer bag. Press down on the bag before closing to eliminate any excess air.
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Thawing frozen fish is quite an easy process. Simply leave it in the refrigerator overnight or place the wrapped fish in a bowl of cold water. Don’t microwave the fish, as some sections will cook while others are continuing to thaw.
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Like salade niçoise with a California twist, this mixed green salad is full of flavor and filling enough to be a meal.
What to buy: This salad warrants a trip to the farmers’ market so you can use the best ingredients at their prime; trust us, it makes all the difference.
Since the tuna is highlighted in this dish, splurge for the thick fillets packed in oil like these from Ortiz.
Haricots verts are slender green beans that are popular in France because they have a more delicate flavor than other green beans. If you can’t find them, substitute parcooked green beans or asparagus.
Oil-cured olives, with their intensely fragrant and briny flavor, are what make this salad. They can be found in gourmet groceries, but you can substitute good-quality brined olives if you can’t find oil-cured ones.
Game plan: It may take some time to chop up all the ingredients; try doing it in stages, preparing the haricot verts, radishes, hearts of palm, and olives in advance.
This recipe was featured as part of both our Play It Cool menu and our Supercharge with Superfoods photo gallery.