OIL POACHED TUNA
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Yield Makes 1 1/2 pounds
Number Of Ingredients 6
Steps:
- Season tuna with salt and pepper. Place in a saucepan with garlic and enough oil to just cover. Bring to a gentle simmer, and cook over low heat until the fish is opaque, about 10 minutes. Do not let it boil. Remove from heat, and add lemon thyme and bay leaves. Let stand until room temperature. Use immediately, or transfer to a bowl, cover with plastic wrap, and refrigerate overnight. Let stand at room temperature for 1 hour before using.
OLIVE OIL POACHED ALBACORE TUNA, REMOULADE, AND CHEDDAR CHEESE SANDWICHES
Provided by Food Network
Categories dessert
Time 1h30m
Yield 4 open-faced sandwiches
Number Of Ingredients 23
Steps:
- Place the rosemary, bay leaves, and lemon slices along the bottom of a medium saucepan. Arrange the tuna on top, and pour the oil over to cover completely. Sprinkle with the salt and pepper. Cook over low heat for about 8 to 10 minutes, until the first bubble appears in the oil. (It should still be cool enough to be able to dip your finger in it.)
- Immediately remove the pan from the heat, flip each piece of fish over, and cover the pan with a lid. Allow the tuna to sit in the warm oil for about 5 to 10 minutes, until it's cooked all the way through. Remove the tuna and refrigerate. Strain the oil and reserve for the Remoulade, chilling it for at least 30 minutes, or until cooled to room temperature.
- Prepare Remoulade, as described in the recipe below.
- Place the tuna in a medium bowl and, using your fingers, flake it into large chunks. Add 3/4 cup of the Remoulade and mix to combine. Season with salt, pepper, and lemon juice, to taste. If you like, add the remaining Remoulade.
- Adjust the oven rack to the upper position, and preheat the boiler.
- Toast the bread, and the rub 1 side of each slice with the garlic clove. Place on a baking sheet, garlic side up.
- Pile the tuna unevenly over the bread. Crumble the cheese and scatter it unevenly over the center, leaving a 1-inch border of tuna around the edge. Heat under the broiler for about 30 seconds, until the cheese is melted. Squeeze a few drops of lemon juice over and sprinkle with chives.
- In the bowl of an electric mixer or in a medium stainless steel bowl, whisk the egg yolk, salt, and mustard by hand. Slowly drizzle in the oil, drop by drop, whisking constantly. As the mixture begins to thicken, add a teaspoon each of the lemon juice and water.
- Once you've added almost half of the oil, place the bowl in the mixer fitted with the whisk attachment, and mix on medium speed, or continue to whisk in the oil by hand. Pour the oil in a slow, steady trickle, scraping down the sides of the bowl as necessary. As the mixture thickens, add a little more of the lemon juice and water, and continue whisking until the remaining oil is completely incorporated and the sauce is thickened.
- Stir in the red onion, capers, cornichons, tarragon, and parsley. Season with lemon juice and salt, to taste.
OLIVE OIL POACHED TUNA INFUSED WITH THYME, LEMON, AND SHALLOTS
Steps:
- Season the tuna with salt and pepper and set aside. Combine the oil, thyme, lemon, garlic, red pepper and shallots in a large saucepot. Warm the oil over medium heat until it reaches 130 degrees F. Let the flavors steep for 10 minutes. Re-test the temperature, adjusting the heat, if necessary. Submerge the tuna in the olive oil poaching liquid and cook until it is firm and medium-rare, approximately 5 minutes.
- Remove the tuna from the oil. Slice each piece. Arrange the tuna medallions over stewed lentils accompanied by sauteed broccoli rabe. Serve seasoned with Fleur de Sel and moistened with the olive oil poaching liquid.
- Place the lentils in a pot. Add enough cold water to cover them by 2 inches. Season the water with salt then simmer the lentils over medium-high heat, stirring frequently, until the lentils are chewy, about 15 minutes. Drain the lentils and reserve.
- Heat the olive oil in a medium pot, over medium-low flame. Add the shallots, garlic, crushed red pepper, and rosemary. Cook stirring frequently until the shallots and garlic are golden, about 10 minutes. Add the tomato puree and cook until it begins to concentrate, about 7 minutes. Then add the lentils. Stew the lentils in the sauce over a very low flame until they are fully tender but still holding their shape, about 10 minutes. Serve warm.
OLIVE OIL POACHED TUNA MELTS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Place the oil, thyme, rind of the lemon peeled into strips, bay leaves and crushed garlic in a pan and bring to a gentle boil over medium-high heat. Then remove the pan from the heat and add the trimmed fish. Let stand 20 minutes. Then remove the fish, reserving the poaching oil, cool and flake.
- In a bowl, combine the juice of the lemon with 1/3 cup reserved poaching oil. Whisk to combine and season with salt and pepper. To the dressing, add the celery, onions, hot and sweet peppers, olives, parsley, capers and tarragon. Season the fish with a little seafood seasoning and add to the salad. Combine with the tines of a large fork, cover and store.
- To serve, place the rack in the center of the oven and preheat the broiler.
- Shred the Cheddar or Gruyere cheese on the large side of a box grater.
- Pile the tuna salad on the bottom of the rolls. Top with the cheese. Place both the bottoms and tops under the broiler to toast and melt the cheese, 2 minutes. Serve hot.
TUNA POACHED IN OLIVE OIL
This olive oil-poached tuna contains garlic, lemon, and thyme. It's an easy appetizer served with tomatoes and green olives.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 5 cups flaked tuna
Number Of Ingredients 9
Steps:
- Season tuna with salt. Stir 3 cups oil, the lemon zest, garlic, and thyme in a medium saucepan. Add tuna and more oil to cover tuna by 1/2 inch if needed. Set over medium-low heat. Cook, covered, until tuna is opaque, 30 to 40 minutes. Remove from heat; let cool completely. Tuna in oil can be refrigerated in an airtight container up to 3 days.
- To serve, remove tuna from cooking oil with tongs; transfer to paper towels to drain. Discard cooking oil. Flake into 2-inch pieces. Drizzle with oil; sprinkle with pepper. Serve with lemon and the tomato-olive salad. Garnish with thyme.
OIL-POACHED TUNA WITH ESCAROLE AND LIMA BEANS
Poaching fish in olive oil - a popular restaurant technique - is surprisingly easy and well suited to every-night cooking.
Time 20m
Yield Makes 2 servings
Number Of Ingredients 8
Steps:
- Line heavy medium skillet with lemon slices. Sprinkle tuna with salt and pepper and place atop lemon. Add just enough olive oil to cover tuna. Poach tuna over medium-low heat until almost cooked through, about 3 minutes. Using slotted spoon, transfer tuna to plate. Discard lemon slices.
- Discard all but 1 tablespoon drippings from skillet. Add green onion and sauté over medium-high heat 1 minute. Add escarole, lima beans, and 3 tablespoons parsley to skillet. Sauté until escarole begins to wilt, about 1 minute. Sprinkle with vinegar. Season to taste with salt and pepper.
- Divide escarole-bean mixture between 2 plates and top with tuna slices. Sprinkle with remaining 1 tablespoon parsley and serve.
More about "oil poached tuna recipes"
OIL-POACHED TUNA SALAD RECIPE | BON APPéTIT
Web Aug 14, 2013 Let poaching oil cool, then remove rosemary and garlic. Set aside ¼ cup oil. Step 5 Whisk anchovies, shallot, parsley, lemon juice, …
From bonappetit.com
3/5 (11)Estimated Reading Time 2 minsServings 4
From bonappetit.com
3/5 (11)Estimated Reading Time 2 minsServings 4
- Bring flageolet beans and 4 cups water to a boil in a large saucepan, reduce heat, and simmer until beans are tender, 50–60 minutes; season with salt. Let beans cool; drain. Transfer to a medium bowl. (Do not cook canned beans.)
- Cook green beans in another large saucepan of boiling salted water until crisp-tender, about 5 minutes. Drain and transfer to a colander set in a bowl of ice water. Let cool; drain and set aside. Wipe saucepan dry.
- Heat oil, rosemary, and garlic in same saucepan over medium-low heat until deep-fry thermometer registers 160°. Season tuna with salt and pepper and cook in oil until opaque except for a bit of pink in the center, about 4 minutes per side. Using a slotted spatula, transfer tuna to a plate. Let poaching oil cool, then remove rosemary and garlic. Set aside ¼ cup oil.
OLIVE OIL-POACHED ALBACORE TUNA RECIPE - THE SPRUCE EATS
Web Apr 12, 2016 Warm the oil over medium-low heat just until bubbles form on the sides of the pan. Add the tuna; use a spatula or kitchen tongs to …
From thespruceeats.com
4.1/5 (9)Total Time 15 minsCategory Entree, DinnerCalories 1649 per serving
From thespruceeats.com
4.1/5 (9)Total Time 15 minsCategory Entree, DinnerCalories 1649 per serving
OLIVE OIL-POACHED TUNA PROVENçAL RECIPE - FOOD …
Web Aug 1, 2013 In a small saucepan, combine the olive oil with the thyme, rosemary, bay leaves, and garlic and heat to 200˚F for 10 minutes. Cool the oil mixture and refrigerate overnight. The following day, remove and …
From foodrepublic.com
From foodrepublic.com
TUNA STEAK POACHED IN OLIVE OIL RECIPE | SIDECHEF
Web Cooking Instructions. HIDE IMAGES. Step 1. Simmer Slowly Scallions (1 bunch) , Kosher Salt (to taste) , Freshly Ground Black Pepper (to taste) , Grape Tomatoes (5) , Quintisho Chili Pepper (1) , and Lemons (3 slices) …
From sidechef.com
From sidechef.com
OIL-POACHED TUNA WITH FENNEL AND ORANGE RECIPE - GRACE …
Web Jun 4, 2019 Season the tuna with salt and pepper and let stand at room temperature for 10 minutes. In a large saucepan, combine the oils with the sliced fennel, shallots, chiles, orange zest and bay leaf and...
From foodandwine.com
From foodandwine.com
BEST OLIVE OIL POACHED TUNA RECIPES | FOOD NETWORK …
Web Oct 29, 2009 Using a thermometer, bring poaching oil up to 130 deg F in a medium heavy bottomed pot. Step 11 Remove tuna from fridge, and leave at room temperature for at …
From foodnetwork.ca
3.4/5 (42)Category Citrus,Dinner,Fish,Lunch,SaladServings 4
From foodnetwork.ca
3.4/5 (42)Category Citrus,Dinner,Fish,Lunch,SaladServings 4
OIL-POACHED TUNA NIçOISE SALAD – WILD FORK FOODS
Web Pour olive oil into medium sauce pan over medium-low heat. Bring oil to a low simmer, add garlic and tuna. (Small bubbles will appear when tuna is added). Cook for 3-4 minutes …
From wildforkfoods.com
From wildforkfoods.com
OLIVE OIL–POACHED TUNA MELTS RECIPE | RACHAEL RAY
Web Ingredients. 3 cups olive oil. 4 or 5 sprigs fresh thyme. 1 lemon, juiced and zest peeled off in strips. 2 large bay leaves. 2 large cloves garlic, smashed
From rachaelray.com
From rachaelray.com
OIL-POACHED TUNA AND GRAIN SALAD - SITKA SALMON SHARES
Web Combine. Into a large bowl, squeeze 3 tablespoons lemon juice. Whisk in the reserved olive oil and season with salt and pepper. Add the grains, snap peas, tuna, chickpeas, onion, …
From sitkasalmonshares.com
From sitkasalmonshares.com
ITALIAN-STYLE OIL-POACHED TUNA SALAD RECIPE
Web Poach the Tuna Use a vegetable peeler to remove strips of lemon zest and add to a medium saucepan. Add the garlic, rosemary, red pepper flakes, tuna, and enough oil …
From sitkasalmonshares.com
From sitkasalmonshares.com
ITALIAN-STYLE OIL-POACHED TUNA SALAD RECIPE - SITKA SALMON SHARES
Web POACH THE TUNA Use a vegetable peeler to remove strips of lemon zest and add to a medium saucepan. Add the garlic, rosemary, red pepper flakes, tuna, and enough oil …
From sitkasalmonshares.com
From sitkasalmonshares.com
MIXED HERB & GARLIC OLIVE OIL POACHED TUNA RECIPE ON FOOD52
Web Mar 6, 2014 poached tuna 4 to 6 cups good quality olive oil 1 to 1 1/2 pounds fresh sashimi grade tuna 2 thyme sprigs 2 rosemary branches 4 fresh bay leaves 1 small head …
From food52.com
From food52.com
RECIPE DETAIL PAGE | LCBO
Web Add fish to oil in skillet, increase heat to medium; return to a simmer. Reduce heat to medium-low to maintain a gentle simmer and cook for 3 minutes per side for medium …
From lcbo.com
From lcbo.com
OLIVE OIL-POACHED TUNA | WILLIAMS SONOMA
Web Directions: 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 …
From williams-sonoma.com
From williams-sonoma.com
OLIVE OIL POACHED TUNA RECIPE - GABRIELLE HAMILTON RECIPES
Web Sep 12, 2012 Directions 1. Gather all of your ingredients, including the fish, before starting your prep, to allow the fish time to shake off its chill from the refrigerator — otherwise it …
From housebeautiful.com
From housebeautiful.com
You'll also love