Print: Olive Oil-Poached Tuna

You're perfectly happy eating regular canned tuna until the day you taste the imported, olive oil-packed tuna and realize exactly what you've been missing. You tell people that there's nothing better, but that's not entirely true — this poached tuna with garlic and thyme is better! By gently poaching fresh ahi tuna in olive oil, you can create a tuna fish of exceptional quality. The taste and texture are amazing, and you can adapt this recipe in many ways. Besides switching up herbs and seasonings, you can cook the fish to a wide range of doneness.

Prep

21 min

Cook

90 min

Servings

Difficulty

Hard

Ingredients

2 , 10 ounce
2 cloves garlic , bruised
6 sprigs fresh thyme
1 pinch red pepper flakes , or to taste
2 cups olive oil , or as needed
sea salt to taste

Instructions

1 Let tuna rest at room temperature for 10 to 15 minutes.
2 Combine garlic, thyme, and red pepper flakes in a heavy skillet. Pour olive oil into the skillet to reach a depth of 1 inch. Heat oil over medium heat until garlic and thyme begin to sizzle, 5 to 10 minutes.
3 Place tuna steaks gently in hot oil and reduce heat to low; cook, spooning oil over the top of tuna steaks constantly until white and hot, 5 to 7 minutes. Remove from heat and transfer tuna steaks into a baking dish; pour hot oil and herbs on top. Cool tuna and oil to room temperature.
4 Wrap the baking dish tightly in plastic wrap and refrigerate tuna steaks for 24 hours; remove from oil and sprinkle sea salt on top.

Nutrition per serving

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