Olive Oil-Poached Tuna

Name: Olive Oil-Poached Tuna
Cook time: 10 min
Yield: 2
Ingredients: 2 (10 ounce) thick-cut ahi tuna steaks; 2 cloves garlic, bruised; 6 sprigs fresh thyme; 1 pinch red pepper flakes, or to taste; 2 cups olive oil, or as needed; sea salt to taste

⏱️ Ready in 10 min 🔥 Cook 10 min 👥 2 servings 👁️ 19 views

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.

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🔗 Recipe adapted from AllRecipes

#Under 1 Hour #Under 30 Minutes #Under 15 Minutes #Dinner

📊 At a Glance

Cook 10 min

Serves 2

Difficulty Medium

🛒 Ingredients

2 (10 ounce) thick-cut ahi tuna steaks

2 cloves garlic, bruised

6 sprigs fresh thyme

1 pinch red pepper flakes, or to taste

2 cups olive oil, or as needed

sea salt to taste

Nutrition Facts

Servings per recipe 2

Serving size 1 serving

Amount per serving

Calories 608

% Daily Value*

Total Fat 36g 46%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 271mg 12%

Total Carbohydrate 1.3g 0%

Dietary Fiber 0.3g 1%

Total Sugars 0g

Protein 66.5g 133%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

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.