Olive-Oil-Poached Bluefin Tuna, Jacobsen’s Farm Tomatoes En Vierge, Toasted Pine Nuts, Niçoise Olives, and Basil Seeds

Tuna

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

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