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Slow-poached tuna with lemon and artichokes

Name: Slow-poached tuna with lemon and artichokes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 2 cups (500ml) olive oil (or enough to cover tuna); 2 garlic cloves, lightly bruised; Thinly sliced rind and juice of 1 lemon; 4 tuna steaks (about 250g each); 4 spring onions, thinly sliced; 200g baby artichoke hearts preserved in olive oil, drained; 1/3 cup (40g) small black olives; 1/4 cup chopped flat-leaf parsley

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Slow-poached tuna with lemon and artichokes

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by delicious. team

delicious. team

Oct 03, 2015

Slow-poaching tuna in garlic and lemon infused oil imparts subtle flavouring and keeps the tuna delightfully moist.

2 cups (500ml) olive oil (or enough to cover tuna)
2 garlic cloves, lightly bruised
Thinly sliced rind and juice of 1 lemon
4 tuna steaks (about 250g each)
4 spring onions, thinly sliced
200g baby artichoke hearts preserved in olive oil, drained
1/3 cup (40g) small black olives
1/4 cup chopped flat-leaf parsley

Method

1.

Place oil in a heavy-based frypan, large enough to hold the tuna in a single layer. Add garlic cloves and lemon zest. Heat on the lowest induction setting until the oil reaches body temperature (37.5°C), test this using a deep-fryer thermometer. Season tuna and place in the oil in a single layer (the oil should completely cover the fish). Cook for 10 minutes, then add spring onion, artichokes and olives.
2.

Cook for a further 5 minutes, then transfer the fish and vegetables to serving plates. Drizzle with a little of the poaching oil and lemon juice, sprinkle with the parsley and serve.