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Olive Oil Poached Tuna Infused with Thyme, Lemon, and Shallots Recipe

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Olive Oil Poached Tuna Infused with Thyme, Lemon, and Shallots
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Ingredients
18
Count
Nutrition
3448
Calories
Total time
75
Minutes
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Ingredients:

Directions:

  1. Season the tuna with salt and pepper and set aside. Combine the oil, thyme, lemon, garlic, red pepper and shallots in a large saucepot. Warm the oil over medium heat until it reaches 130 degrees F. Let the flavors steep for 10 minutes. Re-test the temperature, adjusting the heat, if necessary. Submerge the tuna in the olive oil poaching liquid and cook until it is firm and medium-rare, approximately 5 minutes.
  2. Remove the tuna from the oil. Slice each piece. Arrange the tuna medallions over stewed lentils accompanied by sauteed broccoli rabe. Serve seasoned with Fleur de Sel and moistened with the olive oil poaching liquid.
  3. Cook's Note: Think of the olive oil and herbs in this case as a tea. The basic idea of this dish is to have the cooking temperature very low. The tuna's exterior cooks while the interior maintains a consistent temperature. I find that this method avoids the metallic taste found in seared tuna.
  4. Rosemary Stewed Lentils:
  5. Place the lentils in a pot. Add enough cold water to cover them by 2 inches. Season the water with salt then simmer the lentils over medium-high heat, stirring frequently, until the lentils are chewy, about 15 minutes. Drain the lentils and reserve.
  6. Heat the olive oil in a medium pot, over medium-low flame. Add the shallots, garlic, crushed red pepper, and rosemary. Cook stirring frequently until the shallots and garlic are golden, about 10 minutes. Add the tomato puree and cook until it begins to concentrate, about 7 minutes. Then add the lentils. Stew the lentils in the sauce over a very low flame until they are fully tender but still holding their shape, about 10 minutes. Serve warm.
  7. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
  8. Yield: 4 servings
  9. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 3448.15 Kcal (14437 kJ)
Calories from fat 2501.57 Kcal
% Daily Value*
Total Fat 277.95g 428%
Cholesterol 128mg 43%
Sodium 58.41mg 2%
Potassium 3156.9mg 67%
Total Carbs 181.15g 60%
Sugars 26.05g 104%
Dietary Fiber 77.87g 311%
Protein 70.32g 141%
Vitamin C 53.4mg 89%
Vitamin A 1.3mg 44%
Iron 20.7mg 115%
Calcium 241.8mg 24%
Amount Per 100 g
Calories 452.78 Kcal (1896 kJ)
Calories from fat 328.48 Kcal
% Daily Value*
Total Fat 36.5g 428%
Cholesterol 16.81mg 43%
Sodium 7.67mg 2%
Potassium 414.53mg 67%
Total Carbs 23.79g 60%
Sugars 3.42g 104%
Dietary Fiber 10.23g 311%
Protein 9.23g 141%
Vitamin C 7mg 89%
Vitamin A 0.2mg 44%
Iron 2.7mg 115%
Calcium 31.8mg 24%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 91.3
    Points
  • 91
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium,
  • low cholesterol,
  • high fiber

Bad Points

  • High in Total Fat

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