Olive Oil Poached Albacore Tuna Recipes

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OLIVE OIL-POACHED TUNA



Olive Oil-Poached Tuna image

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

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

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, REMOULADE, AND CHEDDAR CHEESE SANDWICHES



Olive Oil Poached Albacore Tuna, Remoulade, and Cheddar Cheese Sandwiches image

Provided by Food Network

Categories     dessert

Time 1h30m

Yield 4 open-faced sandwiches

Number Of Ingredients 23

1 (3-inch) branch fresh rosemary
2 bay leaves
1/2 lemon, cut into 4 (1/2-inch) thick slices, plus extra lemon for squeezing over tuna
12 ounces fresh albacore tuna, sliced into 3/4-inch thick fillets
2 cups extra-virgin olive oil
2 teaspoons kosher salt
1/2 teaspoon freshly cracked black pepper
Remoulade, recipe follows
4 slices white sourdough bread
1 clove garlic, peeled
4 ounces white Cheddar, such as Grafton, Strauss Family, Bravo, or Montgomery
1 bunch fresh chives, minced
1 extra-large egg yolk
1/4 teaspoon kosher salt
1/2 teaspoon Dijon mustard
1 cup oil reserved from poaching tuna
2 teaspoons fresh lemon juice
2 to 3 teaspoons warm water
1 tablespoon finely chopped red onion
2 teaspoons finely chopped capers, rinsed well (preferably salt-packed capers)
2 teaspoons finely chopped cornichons or gherkins
1 teaspoon finely chopped fresh tarragon leaves
2 teaspoons finely chopped fresh Italian parsley leaves

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 MELTS



Olive Oil Poached Tuna Melts image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 16

3 cups olive oil
4 to 5 stems fresh thyme
1 lemon
2 large bay leaves
2 large cloves garlic
1 1/2 pounds tuna, such as ahi or yellowtail, 1 inch-thick2 ribs celery, finely chopped or 1/2 small bulb fennel, finely chopped
1/2 red onion, chopped
1 small fresh chile pepper, finely chopped
1/2 small sweet pepper, finely chopped
1/4 cup Nicoise or other pitted black olives
1/4 cup fresh flat-leaf parsley leaves, chopped
2 to 3 tablespoons capers
2 to 3 tablespoons fresh tarragon, finely chopped
Seafood seasoning, such as Old Bay Seasoning
6 ounces very sharp white Cheddar or Gruyere cheese
Brioche rolls or lobster rolls, split

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



Olive Oil Poached Tuna Infused with Thyme, Lemon, and Shallots image

Provided by Scott Conant

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 18

Four 5-ounce pieces sushi-grade tuna (have the fishmonger cut the tuna in 5-ounce blocks, more like filet mignon, rather than steaks)
Kosher salt and freshly ground black pepper
4 cups extra-virgin olive oil
10 sprigs thyme
1/2 lemon, sliced
3 cloves garlic, peeled and crushed
1 teaspoon crushed red pepper
2 shallots, sliced
Rosemary Stewed Lentils, recipe below
Fleur de Sel, for seasoning
Serving suggestion: sauteed broccoli rabe
2 pounds French green lentils
1/2 cup extra-virgin olive oil
4 shallots, finely chopped
6 cloves garlic chopped fine
1 teaspoon crushed red pepper
4 sprigs rosemary, leaves removed and chopped
1 cup tomato puree

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.

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