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Olive Oil Poached Tuna

Olive Oil Poached Tuna
YIELDS
4 servings
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Ingredients

Warm Chick Pea Salad

3
clove roasted garlic
½
small red onion, diced
1 540
mL can chick peas
1
cup grape tomatoes, halved
5
leaves torn basil
½
lemon juice and zest
¼
cup olive oil
½
cup chicken stock
salt and pepper to taste

For Herb and Olive Dressing

1
inner stalk celery, sliced very thinly on diagonal, reserving leaves
3
Tbsp chopped pitted black olives
¾
cup total fresh herbs (parsley, chives, green onions), chopped
1
lemon juice and zest
3
Tbsp olive oil
salt and pepper

For Tuna

4 5
oz very fresh tuna steaks, about 1 inch thick
4
cup olive oil
1
clove garlic
2
bay leaves
1
sprig rosemary
2
Tbsp whole black peppercorn
salt and pepper

Balsamic Glaze

1
cup balsamic vinegar
2
Tbsp honey

Tuna Tartare (Chef's Treat)

4
oz sushi grade tuna, diced
1
tsp capers, rinsed, drained and finely chopped
1
Tbsp extra virgin olive oil
1
tsp green onion, finely chopped
tsp lemon juice
½
tsp dijon mustard
salt and pepper to taste
1
tsp extra virgin olive oil (if desired)
1
endive
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Directions

Step 1

For warm chick pea salad, heat 1 tbsp olive oil in a saute pan.

Step 2

Sweat roasted garlic, red onion to colour lightly, about 1 minute; add chick peas and toss to warm through.

Step 3

In the pot, roughly mash garlic and one third of chick peas.

Step 4

Increase heat to medium high, add chicken stock and let simmer, reducing slightly.

Step 5

Take off heat; toss in tomatoes, basil, lemon juice and zest.

Step 6

Dress with 3 tbsp infused poaching oil and season to taste with salt and pepper. Set aside.

Step 7

For herb and olive salad, toss all ingredients together and season to taste with salt and pepper. Set aside at room temperature.

Step 8

Prepare poaching oil, in a medium heavy bottomed pot, add olive oil, garlic, bay leaves, rosemary and peppercorns.

Step 9

Bring up to low simmer and take off heat. Let stand overnight, if possible.

Step 10

Using a thermometer, bring poaching oil up to 130 deg F in a medium heavy bottomed pot.

Step 11

Remove tuna from fridge, and leave at room temperature for at least 10 minutes. Season both sides well with salt and pepper.

Step 12

When oil reaches 130 deg F, gently place tuna steaks into pot. Leave tuna in oil off heat, for 7 – 8 minutes. (If steaks are thicker than 1 inch, leave in oil for another minute or two; if less, adjust accordingly.)

Step 13

When cooked, remove from oil, draining well.

Step 14

To make balsamic glaze, combine balsamic vinegar and honey in a small saucepot. Reduce over low heat until syrup consistency.

Step 15

To prepare tartare, combine all ingredients in a small glass or ceramic bowl. Season to taste with salt and pepper.

Step 16

Finish with additional tsp of olive oil, if desired.

Step 17

To serve, tear leaves off endive and use to scoop up tartare

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