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Slow-poached tuna with lemon and artichokes
Slow-poached tuna with lemon and artichokes
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Ingredients:
  • 500ml olive oil
  • 2 garlic cloves, lightly bruised
  • Zest and juice of 1 lemon
  • 4 tuna steaks (about 250g each)
  • 4 spring onions, thinly sliced
  • 200g baby artichoke hearts preserved in olive oil, drained
  • 40g olive
  • 62.50 ml chopped flat-leaf parsley
Instructions:
  • In a spacious heavy-based frypan, pour in oil to accommodate the tuna in one layer. Add garlic cloves and lemon zest. Warm on the lowest induction setting until the oil reaches body temperature (37.5°C), confirming with a deep-fryer thermometer. Season the tuna and carefully lay it in the oil (ensuring it is submerged). Cook for 10 minutes before introducing spring onions, artichokes, and olives.
  • Continue cooking for an additional 5 minutes, then plate the fish and vegetables. Finish with a drizzle of the poaching oil and lemon juice, a sprinkle of parsley, and serve.

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