Olive Oil Poached Tuna
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Submitted by Peter S. Hyde
From the Chef
“Step one can be done the night before. Cool the oil mixture and refrigerate overnight. The following day, remove and discard the thyme, rosemary, and bay leaves.
“Tuna can be served warm or cold
“Hot preparation can be served of risotto with asparagus and red pepper tapenade
“Cold preparation, use it in a Nicoise salad with haricot verte, red pepper, anchovy, boiled potatoes, Kalamata olives and fresh greens.”
4 cups Marconi Classic Olive Oil
2 thyme sprigs
2 rosemary sprigs
4 bay leaves, preferably fresh
1 head garlic, peeled
1 1/2 pounds tuna fillet
1. In a skillet, combine the olive oil with the thyme, rosemary, bay leaves, and garlic and heat to 200°F for
2. Pour the olive oil into a heavy-bottomed pot. Place the tuna in the oil so that it is totally submerged.
3. Heat the oil to 160°F and hold the temperature between 160°F and 180°F for 5 minutes. The tuna is now
ready to serve and should still be pink inside.
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