Olive Oil Poached Tuna With Roasted Tomato Sauce |
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Prep Time: 3 Minutes Cook Time: 3 Minutes |
Ready In: 6 Minutes Servings: 4 |
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The tuna is delicately poached with bay leaf infused olive oil, then placed on a bed of pickled onions covered by a roasted tomato sauce. This recipe comes from One Big Table, by Molly O'Neill. She calls the recipe Uncle Rocco's Tuna and it was originated by Cara Mia Constantine. Ingredients:
4 tomatoes, cored halved and seeded |
6 garlic cloves, minced and divided |
1 teaspoon fresh thyme leave, minced |
1/2 teaspoon sugar |
kosher salt & freshly ground black pepper |
1 teaspoon olive oil |
2 teaspoons fresh tarragon, chopped |
1 quart water |
1/2 cup white wine vinegar |
1/2 cup sugar |
kosher salt & freshly ground black pepper |
1 large onion, halved and sliced into 1/4 inch thick |
1/2 teaspoon olive oil |
olive oil, for poaching (1 quart) |
2 bay leaves |
1 1/2 lbs tuna fillets, cut into 4 equal pieces (skinless) |
kosher salt & freshly ground black pepper |
Directions:
1. Preheat the oven to 300 degrees.
2. Place tomatoes on a baking sheet and sprinkle with half the garlic; season with thyme, sugar, about 1/4 teaspoon salt and 1/8 teaspoon pepper.
3. Bake until the tomtoes are shriveled, about 3 to 3 1/2 hours; let cool.
4. Coarsely chop the tomatoes.
5. Then heat the teaspoon of olive oil in a skillet over medium heat; add remaining garlic and cook until softenend, about 2 minutes.
6. Stir in the tomatoes and tarragon, cook for 2 minutes more; taste and add salt and pepper as desired.
7. Meanwhile, in a medium saucepan, over medium high heat, bring the water, vinegar, sugar, 1/2 teaspoon salt and 1/4 teaspoon pepper to a boil; add onion and cook until it just begins to soften, but is still crisp, about 5 minutes.
8. Drain and let cool, then toss with olive oil and set aside.
9. Heat about a quart of olive oil (for poaching the fish) to 140 degrees F (use an instant read thermometer), in a medium saucepan.
10. Pat the fish dry with paper towels and season with salt and pepper.
11. Slide fish into the oil and cook until it is pale grayish on the outside, but still pink inside, about 5 minutes.
12. To serve, divide the pickled onions among 4 plates; top with tomato sauce, then tuna seasoned with additional salt and pepper, if desired.
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