Olive Oil Poached Tuna With Roasted Tomato Sauce Food

TUNA POACHED IN OLIVE OIL

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.

OLIVE OIL-POACHED ALBACORE TUNA

Steps:

• Season the tuna by sprinkling it with salt; set the tuna aside while you prepare the oil (this has the added benefit of taking the refrigerated chill off the tuna before cooking it.
• Choose a medium frying pan or large saucepan big enough to hold the fish in a single layer. Add enough oil to come about 1/2 inch up the pan.
• Add the garlic, peppercorns, bay leaf, orange or lemon zest, and chile (if using).
• 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 gently lower each filet into the oil, taking care not to drop the fish in or splatter the hot oil.
• The oil should cover the tuna (if it doesn't follow the directions in parentheses). Adjust the heat to maintain those few bubbles on the sides of the pan. Gently simmer until the tuna's cooked through, 8 to 10 minutes for a 1 inch-thick piece of tuna (if the oil doesn't quite cover your filets, you may want to flip the fish over at the half-way point. While the fish cooks, set a cooling rack over a rimmed baking sheet or layers of papers towels; or simply line a plate of a few layers of paper towels.
• Use a spatula or slotted spoon to lift the tuna out of the oil and onto the prepared cooling rack or towels to drain. Serve the filets whole for diners to cut up themselves; slice them to serve; or, flake the filets into something that resembles canned tuna. * Look for line-caught Pacific albacore tuna as it is a well-managed and sustainable fishery . Also, albacore caught this way tend to have very low levels of mercury built up in their systems.

OLIVE OIL POACHED TUNA MELTS

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.

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.

SEARED TUNA WITH OLIVES, CAPERS, PEPPERS AND TOMATO

Steps:

• Heat the garlic in the oil over low heat until it turns pale gold, about 15 minutes. Remove garlic with a slotted spoon to a small bowl.
• Increase the heat to med-high and add the red onions. Cook for 2 minutes. Add the tuna strips. Increase the heat to high and quickly sear the fish on all sides, while seasoning it with the basil, oregano, and mint. Cook until the fish is done to your liking, 2 to 5 minutes. Remove fish to a hot platter or warm oven.
• Return the garlic to the skillet. Add the tomatoes, olives, capers, and red pepper flakes. Cook for just a minute, stirring occasionally. Spoon over fish.
• Garnish with the remaining basil and mint.

SEARED TUNA, ROASTED TOMATOES & FENNEL WITH A OLIVE SAUCE

Steps:

• Sauce -- Start to prepare the sauce. In a large NOT non stick pan which you will be cooking the tuna in add the fennel seeds over medium and just toast a few minutes to get lightly toasted. No oil, just a dry pan and will only take a minute. Remove when toasted and just set to the side.
• Now if you don't have fennel seeds, don't panic. The dish will taste just fine. I just like that additional layer of flavor but don't worry and don't make a extra trip to the store just for them. They do however make a great additional to your spice cabinet.
• Tuna -- Remove tuna from the fridge to take some of the chill off. I like to cook mine more and room temperature. Prepare all your vegetables. For the fennel, remove the green parts and slice like a onion.
• Vegetables -- Roast your tomatoes and fennel in a 400 degree oven. On a cookie sheet covered with foil or parchment paper, lightly drizzle your tomatoes and fennel with olive oil, salt and pepper and roast 10 minutes, just until slightly brown and the tomatoes start to soften. Don't over cook you still want them fresh tasting.
• Tuna round II -- As the tomatoes and fennel cook, start your tuna. Season well with salt and pepper and in that same pan you toasted the fennel seeds heat on medium high heat and add 1 tablespoon of olive oil. Sear the tuna until it gets a nice crust on one side without moving. Should take 3-5 minutes depending on the thickness. Thinner cuts will take much less and you do not want to over cook it. Flip over and the second size will take even less time. You want it rare - medium rare, so I usually remove when rare. Set to the side and cover with foil as you make the sauce.
• Olive sauce -- in the pan that you cooked the tuna in, add the garlic and shallot and cook just a minute also on medium to medium high heat. You can add a little extra olive oil if necessary, but you shouldn't need any. Then add the white wine and red pepper flakes. Let cook another minute to reduce slightly. Then add the olives, lemon juice, zest, any additional salt and pepper if needed, but olives are salty so be careful. The last thing, stir in the fennel seeds and then just let simmer on medium for another minute just to slightly reduce. Remember, this is a thin sauce, not a gravy.
• Plate it up! If using a salad like I mentioned in the description, I would plate the salad, then top with the tuna. Top with a slice or two of the tomatoes and a few fennel slices. Then drizzle the olive sauce over the whole thing. ENJOY!

OLIVE OIL-POACHED TUNA

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.

OIL-POACHED TUNA WITH ESCAROLE AND LIMA BEANS

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.