Poached Tuna with Salmoriglio

Name: Poached Tuna with Salmoriglio
Yield: Serves 4
Cuisine: Italy
Ingredients: 200 ml olive oil; 1 unwaxed or well-scrubbed lemon; 600 g very fresh, firm yellowfin tuna fillet, skinned and halved lengthways; 10 black peppercorns; 2 bay leaves; 1 tablespoon coriander seeds; 1 tablespoon fennel seeds; 1 bulb of garlic; 1 long red chile; 1 small onion, peeled; 1 medium fennel bulb, trimmed; 100 ml white wine; a very very generous handful of marjoram; 5 tablespoons extra virgin olive oil; juice of ½ small lemon; ½ teaspoon flaked sea salt

Preparation info

Serves
4

Difficulty
Easy

Appears in

What to Eat Now (Spring & Summer)

By Valentine Warner

Published 2009

About

God, this is good - and so simple! It requires attention but not too much: minimal effort for a superb lunch. When choosing the tuna, make sure that it is not only very fresh, but also firm to the touch and a deep red, not brown.

Ingredients

1 medium fennel bulb, trimmed
1 small onion, peeled
1 long red chile

Europe
Italy
Fish course
Lunch
Pescatarian
Gluten-free
Mediterranean

Method

Shave the fennel and onion on a mandoline or slice very finely. Cut the chile up to the stalk without separating the halves. Halve the garlic across the middle, leaving the skin on; you will use one half. Put half the onion and fennel with the fennel seeds, coriander seeds, bay leaves, chile and peppercorns in a small pan. Lay both halves of the divided tuna loin on top. All should fit snugly.