Ingredients

　　Heat 1/2 to 3/4 cup extra-virgin olive oil (enough to cover tuna) and 4 lemon slices in a small saucepan over very low heat until warm. Add a generously salted 8-ounce tuna steak. Poach the tuna, turning once, until it is opaque on the outside but still a bit pink in the center, about 15 minutes. Remove the tuna from the pan, reserving the oil; flake the fish with a fork. Pass the poaching oil through a fine sieve into a medium bowl; stir in the flaked tuna and 1 tablespoon each fresh lemon zest and drained and rinsed capers. Season with freshly ground pepper. Spoon onto 8 slices classic bruschetta. Drizzle with some of the poaching oil.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.