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Some of our favorite cookbooks comes from the great minds at the Culinary Institute of America. Their new book, Mediterranean Cooking, is no exception. Take a break from the grill when it comes to tuna and poach in olive oil for an incredibly moist, flavorful and healthy addition to salads.

This is one of my favorite ways to prepare tuna for a Salade Niçoise but you can also pair it with other accompaniments for a really nice meal. I suggest serving the tuna confit along with some haricots verts in garlic on crispy polenta.

This olive-oil poach works best with denser, high-activity fish, such as swordfish or other deep-water fish. It really infuses a lot of flavor into the fish while gently cooking it. For the best tuna salad you have ever had, poach fresh tuna and use it instead of canned.

Reprinted with permission from Mediterranean Cooking