Olive Oil-Poached Tuna
In this recipe, succulent ahi tuna fillets are cooked to perfection in aromatic olive oil infused with rosemary, garlic, and red pepper flakes. The result is tender, flavorful tuna with a crispy exterior. Served with vibrant salsa verde and accompanied by grilled potatoes with tomatoes and olives, this dish is a delightful combination of flavors and textures.
— Constant Cookbook
Ingredients
- 6 ahi tuna fillets, each 6 oz. and 1 inch thick
- Salt and freshly ground black pepper, to taste
- 4 cups olive oil (not extra-virgin)
- 1 fresh rosemary sprig
- 2 garlic cloves
- 1/4 tsp. red pepper flakes
- Salsa verde for serving (see related recipe at left)
- Grilled potatoes with tomatoes and olives for serving (see related recipe
- at left)
Instructions
- Season the tuna fillets on both sides with salt and black pepper. Set aside.
- In a deep fry pan over medium heat, combine the olive oil, rosemary, garlic and red pepper flakes and heat to 200° to 225°F on a deep-frying thermometer.
- Carefully place 2 or 3 tuna fillets in the oil and cook, turning once if needed, 4 to 6 minutes for rare. (The tuna will continue to cook after being removed from the oil.) Using a slotted spatula, transfer the tuna to a baking sheet. Return the oil to 200° to 225°F and cook the remaining tuna.
- Cut the tuna into slices 1/2 inch thick. Serve at room temperature with salsa verde and grilled potatoes with tomatoes and olives. If not serving the tuna immediately, cover the cooked tuna with plastic wrap and refrigerate up to overnight. Remove it from the refrigerator 30 minutes before serving. Serves 6.
Comments
No comments found.