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
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.
Nutrition Facts : Calories 1649 kcal, Carbohydrate 1 g, Cholesterol 77 mg, Fiber 0 g, Protein 48 g, SaturatedFat 23 g, Sodium 125 mg, Sugar 0 g, Fat 163 g, ServingSize 4 servings, UnsaturatedFat 0 g
FRESH TUNA SALAD SANDWICH
Provided by Food Network
Categories main-dish
Time 35m
Yield 2 to 4 servings
Number Of Ingredients 12
Steps:
- Poach tuna in salted water for 3 to 4 minutes until cooked through. Flake and pull apart. Combine with mayonnaise, mustard, relish, onion and celery, herbs, salt and pepper. Spoon on rolls. Top with some sliced sweet pickles and potato chips.
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.
OIL-POACHED TUNA SALAD
Provided by Dawn Perry
Categories Salad Bean Olive Poach Dinner Lunch Tuna Green Bean Summer Dill Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 18
Steps:
- 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°F. 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 1/4 cup oil.
- Whisk anchovies, shallot, parsley, lemon juice, mustard, chopped dill, and reserved poaching oil in a small bowl; season with salt, pepper, and more lemon juice, if desired. Add some vinaigrette to bowl with flageolet beans and toss to coat.
- Break tuna into large pieces and arrange on a platter with flageolet and green beans, tomatoes, and olives. Top with a few dill sprigs and serve with remaining vinaigrette alongside.
- DO AHEAD: Tuna can be made 1 day ahead. Return fish to cooled oil, cover, and chill. Serve at room temperature.
TASTY TUNA STEAKS
Low-carb fans will love this easy tuna recipe created by our Test Kitchen. Marinated in red wine, soy sauce, ginger and garlic, these steaks are quick to fix and, you guessed it, low in carbohydrates. TIP: Asian vegetables or steamed broccoli florets are excellent on the side.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the wine, soy sauce, ginger and garlic. Pour into a large resealable plastic bag; add the tuna steaks and bay leaf. Seal bag and turn to coat; let stand for 15 minutes. , Drain and discard marinade and bay leaf. In a large skillet, cook tuna in oil over medium-high heat for 4-6 minutes on each side for medium-rare or until slightly pink in the center.
Nutrition Facts : Calories 224 calories, Fat 5g fat (1g saturated fat), Cholesterol 77mg cholesterol, Sodium 366mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 40g protein. Diabetic Exchanges
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
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.
SAVORY PAN-SEARED TUNA STEAKS
These marinated tuna steaks, served rare, taste 'fancy' but are very easy to cook. Even my husband, who doesn't like most cooked fish, enjoys these steaks. A sprinkling of cracked black pepper is a good finisher for this dish.
Provided by meg_in_quebec
Time 35m
Yield 2
Number Of Ingredients 9
Steps:
- Mix soy sauce, olive oil, lemon juice, sesame oil, molasses, cayenne pepper, ginger, and garlic together in a bowl.
- Place tuna steaks in a large resealable bag or airtight container; pour marinade over steaks. Marinate steaks at room temperature for 20 minutes.
- Heat a non-stick pan over medium heat. Remove steaks from marinade and arrange in the hot pan; gently shake pan to avoid sticking. Cook approximately 1 1/2 minutes and flip. Cook other side until tuna is desired doneness, 1 to 2 more minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
Nutrition Facts : Calories 592 calories, Carbohydrate 11.5 g, Cholesterol 65.2 mg, Fat 41.4 g, Fiber 0.7 g, Protein 42.3 g, SaturatedFat 6.8 g, Sodium 1874.6 mg, Sugar 5 g
BALSAMIC-GLAZED TUNA STEAKS
Simple to prepare but full of flavor, these tuna steaks have a slight sweetness, thanks to the delicious balsamic glaze. Ready in minutes, they're perfect for hectic days. -Laura McDowell Lake Villa, Illinois
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Sprinkle tuna with pepper and salt. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill fish, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side for medium-rare or until slightly pink in the center., Meanwhile, in a small saucepan, combine the remaining ingredients until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Serve with fish.
Nutrition Facts : Calories 210 calories, Fat 2g fat (0 saturated fat), Cholesterol 77mg cholesterol, Sodium 505mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 40g protein. Diabetic Exchanges
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