Olive Oil-Poached Tuna

Once you try Chef John's recipe for olive oil-poached tuna with a hint of garlic and thyme you'll never want canned tuna again.

• Cooking Time: 10 mins
• Total Time: 10 mins
• Calories: 608 Calories

Ingredients

• sea salt to taste
• 6 sprigs fresh thyme
• 1 pinch red pepper flakes, or to taste
• 2 (10 ounce) thick-cut ahi tuna steaks
• 2 cloves garlic, bruised
• 2 cups olive oil, or as needed

Recipe Instructions

Step 1

Let tuna rest at room temperature for 10 to 15 minutes.

Step 2

Combine garlic, thyme, and red pepper flakes in a heavy skillet. Pour olive oil into the skillet to reach a depth of 1 inch. Heat oil over medium heat until garlic and thyme begin to sizzle, 5 to 10 minutes.

Step 3

Place tuna steaks gently in hot oil and reduce heat to low; cook, spooning oil over the top of tuna steaks constantly until white and hot, 5 to 7 minutes. Remove from heat and transfer tuna steaks into a baking dish; pour hot oil and herbs on top. Cool tuna and oil to room temperature.

Step 4

Wrap the baking dish tightly in plastic wrap and refrigerate tuna steaks for 24 hours; remove from oil and sprinkle sea salt on top.