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Olive Oil-Poached Tuna
Olive Oil-Poached Tuna
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Cook Time:
10 minutes
Total Time:
1520 minutes
Indulge in Chef John's garlic and thyme-infused olive oil tuna for a gourmet upgrade from canned tuna.
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
Instructions:
  • Allow the tuna to sit at room temperature for 10-15 minutes to bring out its full flavor.
  • In a heavy skillet, mix garlic, thyme, and red pepper flakes. Pour in enough olive oil to reach a depth of 1 inch. Heat over medium heat until garlic and thyme start to sizzle, about 5 to 10 minutes.
  • Gently place tuna steaks in hot oil and simmer on low, spooning oil over the steaks until white and hot, for about 5 to 7 minutes. Remove from heat, transfer to a baking dish, and pour the hot oil and herbs over the top. Allow the tuna and herbs to cool to room temperature.
  • Cover the baking dish snugly with plastic wrap and chill the tuna steaks for 24 hours. Remove from refrigerator, discard the oil, and generously sprinkle sea salt over the top.

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