Olive Oil–Poached Tuna

Name: Olive Oil–Poached Tuna
Yield: Makes 1 pound (455 g); serves 4
Cuisine: American
Ingredients: ½ teaspoon crushed red pepper flakes; 2 teaspoons fine sea salt; Freshly ground black pepper; 2 tablespoons sliced garlic; About 3 cups (720 ml) extra-virgin olive oil, plus more as needed; 1 strip lemon zest (about ¾ by 2 inches/2 by 5 cm); 1 bay leaf; 1 pound (455 g) ahi tuna, cut evenly into a slab about 1½ inches (4 cm) thick

Preparation info

Makes 1 pound ; serves
4

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

Poaching in olive oil is a delicious way to add flavor and is superior to poaching in water. It keeps the protein moist and succulent. This is excellent served over a salad, such as the Niçoise salad at the right, or used in an upgraded tuna sandwich.

Ingredients

1 pound (455 g) ahi tuna, cut evenly into a slab about 1½ inches (4 cm) thick
About 3 cups (

Americas
United States
Sandwich
Fish course
Pescatarian
California
Gluten-free

Method

Set a wire rack on a baking sheet. Trim and discard any skin, bones, or dark blood spots from the tuna.

In a heavy saucepan combine the oil, garlic, bay leaf, zest, salt, crushed red pepper, and black pepper and heat to 140°F (60°C). on a deep-frying thermometer. Add the tuna; it should be submerged, but if not, add more olive oil. Return the temperature to 125°F (52°C). Maintain this h