Olive Oil–Poached Tuna from The Hog Island Book of Fish & Seafood: Culinary Treasures from Our Water
Poaching in olive oil is a delicious way to add flavor and is superior to poaching in water. It keeps the protein moist and succulent. This is excellent served over a salad, such as the Niçoise...
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Cooking tools:
- Cooling rack
- Baking sheet
- Saucepan
- Deep-frying thermometer
- Chef's knife
- Cutting board
- Microplane
Ingredients
- ½ teaspoon crushed red pepper flakes
- 2 teaspoons fine sea salt
- Freshly ground black pepper
- About 3 cups (720 ml) extra-virgin olive oil, plus more as needed
- 2 tablespoons sliced garlic
- 1 bay leaf
- 1 strip lemon zest (about ¾ by 2 inches/2 by 5 cm)
- 1 pound (455 g) ahi tuna, cut evenly into a slab about 1½ inches (4 cm) thick
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