Name: Olive-Oil-Poached Bluefin Tuna, Jacobsen’s Farm Tomatoes En Vierge, Toasted Pine Nuts, Niçoise Olives, and Basil Seeds
Yield: Makes 4 servings
Cuisine: American
Ingredients: extra virgin olive oil; 10 grams pine nuts; kosher salt; 40 grams extra virgin olive oil; 40 grams canola oil; Small sweet basil leaves; Fleur de sel; 150 grams peeled heirloom tomatoes, at room temperature; Balsamic vinegar; 12 Niçoise olives; A 220-gram block of Atlantic bluefin tuna top loin, about 5 by 2 by 1 inch, cold; One 250-milligram package organic basil seeds; 1 large Italian eggplant

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Under Pressure

By Thomas Keller

Published 2008

About

Ingredients

Tuna

A 220-gram block of Atlantic bluefin tuna top loin, about 5 by 2 by 1 inch, cold
40 grams

Method

This dish is all about a specific cut of bluefin tuna. It comes from the top loin, near the skin of the fish, where there are large concentrations of both fat and the sinew that holds it together. The fat is what makes the dish so good, but the sinew would be unpleasantly tough if raw or rare. So, if we were to sauté or roast this cut, we’d have to overcook it in order to tenderize the sinew. B