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Recipe Detail Page
Oil-Poached Tuna with Warm Tomatoes & Herbs
Spring 2015
Gently cooking tuna in olive oil is a time-tested Mediterranean technique that results in meltingly tender fish. Flavouring the oil first with herbs and garlic adds dimension. By the time your fish is cooked, the flavoursome oil becomes a perfect dressing for cherry tomatoes and herbs. Don’t give a second thought to keeping the fish piping hot—the flavours are best appreciated warm, or even at room temperature.
Serves 6
1 cup (250 mL) extra virgin olive oil
5 cloves garlic, peeled
1½ cups (375 mL) loosely packed basil leaves, divided
3 sprigs thyme
2 B.C. albacore tuna loin steaks, 1 inch (2.5 cm) thick, each 12 to 14 oz (375 to 425 g)
Salt and freshly ground black pepper
2 cups (500 mL) multi-coloured cherry tomatoes
½ cup (125 mL) loosely packed flat-leaf parsley leaves
¼ cup (60 mL) loosely packed tarragon leaves
¼ cup (60 mL) loosely packed chervil or mint leaves
1 tsp (5 mL) lemon juice
1 In a deep skillet just large enough to hold the 2 pieces of fish side by side, heat oil, garlic, 1 cup (250 mL) basil and thyme over medium-low. Gently simmer aromatics for 10 minutes; remove herbs and garlic and discard solids.
2 Season tuna generously with salt and freshly ground pepper. Add fish to oil in skillet, increase heat to medium; return to a simmer. Reduce heat to medium-low to maintain a gentle simmer and cook for 3 minutes per side for medium-rare. Allowing as much oil as possible to drain back into skillet, remove fish to a cutting board and let rest while preparing tomatoes and herbs.
3 Add tomatoes to oil; cook for 5 minutes, stirring occasionally. Using a slotted spoon, remove to a bowl.
4 In a separate small bowl, combine remaining ½ cup (125 mL) basil, parsley, tarragon and chervil. Dress with 1 tbsp (15 mL) warm
poaching oil, lemon juice and a pinch of salt; toss to combine.
5 Slice tuna into generous ½-inch-thick (1‑cm) slices. Divide fish, tomatoes and herbs amongst 6 plates. Serve Savoury Pea Purée
(recipe follows) alongside.
Serves 6
SAVOURY PEA PURÉE
Don’t be put off by the inclusion of the anchovy fillet in this beautiful purée. It lends a delicate umami boost to the peas and results in a scrumptious flavour that’s anything but fishy.
2 cups (500 mL) freshly shucked peas
¼ cup (60 mL) water
2 tbsp (30 mL) extra virgin olive oil
2 cloves garlic
¼ tsp (1 mL) salt
1 length lemon peel, 4 inches (10 cm)
1 oil-packed anchovy fillet
2 tsp (10 mL) lemon juice
Freshly ground black pepper to taste
1 Combine peas, water, olive oil, garlic, salt and lemon peel in a small pot over medium heat. Bring to a boil, cover and cook for 5 minutes, or until peas are tender. Remove lemon peel and turn mixture out into a blender. Add anchovy and lemon juice; finely purée. Season to taste with freshly ground black pepper, return to pot and cover to keep warm until ready to serve alongside Oil-Poached Tuna.
Serves 6
