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
You're perfectly happy eating regular canned tuna until the day you taste the imported, olive oil-packed tuna and realize exactly what you've been missing. You tell people that there's nothing better, but that's not entirely true. There's this. By gently poaching fresh ahi tuna in olive oil, you can create a tuna fish of exceptional quality. The taste and texture are amazing, and you can adapt this in many ways. Besides switching up herbs and seasonings, you can cook the fish to a wide range of doneness.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time P1DT1h20m
Yield 2
Number Of Ingredients 6
Steps:
- Let tuna rest at room temperature for 10 to 15 minutes.
- Combine garlic, thyme, and red pepper flakes in a heavy skillet. Pour olive oil into skillet to reach a depth of 1 inch. Heat oil over medium heat until garlic and thyme begin to sizzle, 5 to 10 minutes.
- Place tuna gently in hot oil and reduce heat to low. Cook steaks in hot oil, spooning oil over the top of the steaks constantly, until fish is white and hot, 5 to 7 minutes. Remove from heat, transfer steaks to a baking dish, and pour hot oil and herbs over the fish. Cool fish and oil to room temperature.
- Wrap baking dish tightly in plastic wrap and refrigerate steaks for 24 hours. Remove fish from oil and sprinkle sea salt over the top.
Nutrition Facts : Calories 608 calories, Carbohydrate 1.3 g, Cholesterol 108.5 mg, Fat 36 g, Fiber 0.3 g, Protein 66.5 g, SaturatedFat 6.6 g, Sodium 271.4 mg
BRAISED TUNA IN WHITE WINE
Provided by Nancy Harmon Jenkins
Categories dinner, main course
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Use a heavy, lidded saute pan, large enough to hold the tuna and vegetables comfortably. Over medium-low heat, saute the onion slices, garlic and julienned red pepper strips in the oil until the vegetables are soft.
- Dry tuna steak. Push vegetables to edge of pan and turn heat to medium-high. Quickly brown tuna on both sides. (Add more oil if needed.) When tuna is nicely browned, add wine and let it come to a boil. Turn heat to low, cover pan and steam tuna in wine for 8 to 12 minutes, to desired degree of doneness.
- Add olives, capers and shredded peel and stir to mix with vegetables.
- Remove fish and place on a warm platter. Distribute vegetables over and around fish. Turn heat to high and rapidly boil down the juices in the pan until they are reduced to 2 or 3 tablespoons of syrupy glaze. Add to the fish and serve immediately.
Nutrition Facts : @context http, Calories 162, UnsaturatedFat 4 grams, Carbohydrate 7 grams, Fat 5 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 185 milligrams, Sugar 3 grams, TransFat 0 grams
POACHED TUNA STEAKS
Tasty albacore tuna steaks are poached in an aromatic broth. Serve with couscous.
Provided by Melanie Campbell
Categories Steaks and Chops
Time 30m
Number Of Ingredients 7
Steps:
- 1. In a medium saucepan over medium heat, mix water, lemon juice, and cayenne pepper. Season with salt and pepper. Bring to a gentle boil.
- 2. Place tuna steaks into the mixture, and sprinkle with kumquats and cilantro. Cook 15 minutes, until fish is easily flaked with a fork
More about "poached tuna steaks recipes"
POACHED TUNA RECIPE | EPICURIOUS
From epicurious.com
OIL-POACHED TUNA SALAD RECIPE | BON APPéTIT
From bonappetit.com
TUNA STEAK POACHED IN OLIVE OIL RECIPE | SIDECHEF
From sidechef.com
SLOW-COOKED TUNA WITH RED ONION AND WHITE BEANS - ALISON ROMAN
From anewsletter.alisoneroman.com
POACHED TUNA WITH WARM SQUASH, CORN, AND POTATO SALAD
From food52.com
BAKED TUNA STEAKS (EASY & DELICIOUS ROASTED SEAFOOD DINNER!)
From bakeitwithlove.com
OIL-POACHED TUNA WITH ESCAROLE AND LIMA BEANS RECIPE - BON APPéTIT
From bonappetit.com
POACHED TUNA WITH KUMQUATS AND JALAPEñO RECIPE - DONALD LINK - FOOD & WINE
From foodandwine.com
OIL-POACHED TUNA WITH FENNEL AND ORANGE RECIPE - GRACE PARISI
From foodandwine.com
BEST OLIVE OIL POACHED TUNA RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
17 BEST TUNA STEAK RECIPES FOR FISH LOVERS - INSANELY GOOD
From insanelygoodrecipes.com
OLIVE OIL-POACHED ALBACORE TUNA RECIPE - THE SPRUCE EATS
From thespruceeats.com
PERFECT TUNA STEAK RECIPE – A COUPLE COOKS
From acouplecooks.com
TASTY POACHED TUNA | HY-VEE
From hy-vee.com
SIX-MINUTE SEARED AHI TUNA STEAKS - BOWL OF DELICIOUS
From bowlofdelicious.com
HOW TO POACH TUNA - RECIPES.NET
From recipes.net
OLIVE OIL-POACHED TUNA - DAY OF SEAFOOD
From dayofseafood.com
THE BEST TUNA SALAD RECIPES - BETTER HOMES & GARDENS
From bhg.com
MARINATED POACHED FRESH TUNA WITH CAPER AND ANCHOVY SAUCE RECIPE
From foodandwine.com
HOW TO POACH TUNA IN THE MICROWAVE - RECIPES.NET
From recipes.net
You'll also love