Fresh Tuna and Olive Salad

s1/2 cup each diced celery, diced Spanish onion; both divided use
1/4 cup diced carrot
1/2 bay leaf
1/2 cup dry white wine
2 lemon wedges
1 sprig each fresh marjoram, fresh thyme
1 lb. skinless fresh tuna, trimmed
1/4 cup each diced red bell pepper, sliced, pitted, dry-cured black olives
3 tbsp. olive oil
2 tbsp. chopped fresh flat leaf parsley leaves
1-1/2 tbsp. freshly squeezed lemon juice
1 tsp. hot sauce
to taste: salt and freshly ground black pepper

  In a medium saucepan, combine 1/4 cup celery, 1/4 cup onion, carrot, bay leaf, white wine, lemon wedges, marjoram, thyme and 1-1/2 cups water; bring to a boil.  Lower heat, so liquid is simmering; simmer 5 minutes.  Gently lower tuna into liquid and poach until just done, 12 - 15 minutes.  Use tongs or a slotted spoon to remove tuna from poaching liquid; set it aside to cool.  Once tuna has cooled, break it into large flakes.  Strain cooking liquid through a fine mesh strainer set over another pot.  Discard solids.  Bring strained liquid to a boil over high heat.  Continue to boil until liquid is reduced to 1/4 cup, almost syrupy, 10 - 15 minutes.  Remove from heat, let cool.  In a large bowl, combine tuna, remaining 1/4 cup onion, red pepper, olives, oil, parsley, lemon juice, hot sauce and 2 tbsp. (reduced) cooking liquid.  Discard remaining cooking liquid.  Mix gently but thoroughly, season with salt and pepper.  Use as a sandwich filling or as a salad component.