Tuna poached in extra-virgin olive oil with eggplant + garlic

Preparation info
  • Serves


    • Difficulty


Appears in
Wild Weed Pie: A Lifetime of Recipes

By Janni Kyritsis and Roberta Muir

Published 2006

  • About

One night after the kitchen had closed, I had a lovely piece of tuna left over. Not wanting to waste it, I thought I’d poach it in oil to use in a salade niçoise for staff dinners. Being in a hurry, I didn’t poach it for long enough, and left it to cool in the oil. The next day I discovered that the slightly undercooked tuna had a perfect texture and a wonderful rosy colour, instead of the normal grey hue of cooked tuna. Once again, a happy accident led to a new dish. The skill with this di