The olive oil poaching technique gives the tuna an incredibly tender, silky texture. It’s important to let the fish sit at room temperature for about an hour before poaching; straight-from-the-fridge tuna will dramatically lower the temperature of the oil and throw off the cooking time.
Position a rack in the center of the oven and heat the oven to 225°F.
Measure the thickness of the tuna steaks and add the same depth of oil to a 10-inch straight-sided sauté pan. Heat over low heat until the oil reaches 120°F, 2 to 3 minutes. Put the tuna steaks in the oil in a single layer and immediately transfer the pan to the oven. Poach until a few small whitish droplets rise to the surface of the tuna and the center of the fish is rosy, 25 minutes.
Transfer the tuna to a wire rack to drain for a few minutes. Serve with the vinaigrette spooned over each steak.
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Easier to judge done-ness than pan seared or oven baked in a traditional way. Very tender and silky texture indeed! Using a thermometer makes this a vey easy dish to make. Highly recommended.
Slow poaching..isn't this sous vide? But very easy and delicious. Why not chicken, too, or fat shrimp.
Our grocery store was out of tuna steaks so I used swordfish, which still worked beautifully (looking forward to trying tuna). Not sure I had ever had juicy swordfish before, but this was actually juicy. The white-droplets-on-surface indicator worked the same with swordfish; once the opaque white globs appeared clinging to the the top surface of the fish it was done perfectly (just barely cooked firm).I seasoned the resting fish with a bit more salt than the recipe called for (sprinkled lightly on both sides before applying rub), and I'm glad I did.The vinaigrette was tasty (flavorful but fresh thanks to the parsley), but the cooking technique is the star here -- rub whatever you want on the fish and put whatever you want on top, it'll be delicious.Will make again for sure.
Easy recipe.I didn't particularly like the rosemary (although, this could just be my own personal preference). I also did not have a way to measure the oil temperature and I think the oil temperature was too high when I submerged the steaks - so, I removed the steaks from the oven after 15 min as opposed to 25. Turned out great and a wonderful blend of flavors.
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