Braised tuna salad

Posted: Updated:

1 lb albacore tuna
1.5 Tbsp. salt
½ tsp. sugar 
1 tsp. black pepper 
2 Tbsp. mustard seed 
1 tsp. celery seed 
¼ c onion, diced 
2 cloves garlic, crush
1 sprig rosemary
2 sprigs parsley
2 tsp. dried chili
EVOO to cover

Dice the tuna into ¾ in pieces.
Toss the tuna with all herbs, spices, and vegetables and let sit refrigerated for 1 hour.
Place tuna mixture in no reactive pot and cover with olive oil.
Heat over a medium flame, stirring occasionally until water bubbles appear in the oil.
Turn the heat down to low and cook until the tuna is cooked through and begins to flake.
Allow the Tuna to cool in the olive oil.
Remove tuna from oil and toss tuna in a mixing bowl with:
1 head shredded escarole
3 cups cooked chick peas
1 cup sliced celery
2 Tbsp. lemon Juice
¼ cup Raisins
¼ cup pine nuts
4 Tbsp. of tuna cooking oil.