Poached Tuna with Salmoriglio

Preparation info
  • Serves


    • Difficulty


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.


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


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.