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

Name: Olive Oil Poached Tuna Infused with Thyme, Lemon, and Shallots
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Serving suggestion: sauteed broccoli rabe; 1 teaspoon crushed red pepper; 907 grams French green lentils; 4 servings Fleur de Sel, for seasoning; 3 cloves garlic, peeled and crushed; 6 cloves garlic chopped fine; 4 servings Kosher salt and freshly ground black pepper; 1 lemon, sliced; 4 servings Rosemary Stewed Lentils, recipe below; 118 milliliters extra-virgin olive oil; 946 milliliters extra-virgin olive oil; 4 sprigs rosemary, leaves removed and chopped; 2 shallots, sliced; 4 shallots, finely chopped; 10 sprigs thyme; 237 milliliters tomato puree; 567 grams sushi-grade tuna (have the fishmonger cut the tuna in 5-ounce blocks, more like filet mignon, rather than steaks)

Olive Oil Poached Tunan Infused with Thyme, Lemon, and Shallots might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains approximately 121g of protein, 65g of fat, and If you have green lentils, lemon, sushi-grade tuna, and a few other ingredients on hand, you can make it. To use up the rosemary you could follow this main course with the Raspberry Brie Dessert Pizza with Rosemary and Candied Pecans as a dessert. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes.

Instructions

Season the tuna with salt and pepper and set aside.

Ingredients you will need

Salt And Pepper

Tuna

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.

Ingredients you will need

Red Pepper

Shallot

Garlic

Lemon

Thyme

Cooking Oil

Equipment you will use

Pot

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.

Ingredients you will need

Olive Oil

Tuna

Remove the tuna from the oil. Slice each piece. Arrange the tuna medallions over stewed lentils accompanied by sauteed broccoli rabe.

Ingredients you will need

Broccoli Rabe

Lentils

Tuna

Cooking Oil

Serve seasoned with Fleur de Sel and moistened with the olive oil poaching liquid.

Ingredients you will need

Fleur De Sel

Olive Oil

Place the lentils in a pot.

Ingredients you will need

Lentils

Equipment you will use

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.

Ingredients you will need

Lentils

Water

Salt

Drain the lentils and reserve.

Ingredients you will need

Lentils

Heat the olive oil in a medium pot, over medium-low flame.

Ingredients you will need

Olive Oil

Equipment you will use

Pot

Add the shallots, garlic, crushed red pepper, and rosemary. Cook stirring frequently until the shallots and garlic are golden, about 10 minutes.

Ingredients you will need

Red Pepper Flakes

Rosemary

Shallot

Garlic

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.

Ingredients you will need

Tomato Puree

Lentils

Stew

Serve warm.

Equipment

Pot

Ingredients

Servings:

4servings

Serving suggestion: sauteed broccoli rabe 1teaspoon

crushed red pepper 907grams

French green lentils 4servings

Fleur de Sel, for seasoning 3cloves

garlic, peeled and crushed 6cloves

garlic chopped fine 4servings

Kosher salt and freshly ground black pepper 1

lemon, sliced 4servings

Rosemary Stewed Lentils, recipe below 118milliliters

extra-virgin olive oil 946milliliters

extra-virgin olive oil 4sprigs

rosemary, leaves removed and chopped 2

shallots, sliced 4

shallots, finely chopped 10sprigs

thyme 237milliliters

tomato puree 567grams

sushi-grade tuna (have the fishmonger cut the tuna in 5-ounce blocks, more like filet mignon, rather than steaks)

Recommended wine: Merlot, Pinot Noir, Rose Wine

Merlot, Pinot Noir, and rosé Wine are great choices for Tuna. Though fish is often paired with white wine, 'meatier' fish like tuna can absolutely go with red wine. A Rosé will also pair nicely, particularly if your tunan is prepared with ingredients better suited to a white wine. The Tinga Rio Reserve Merlot with a 4.8 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.