For a richer flavor, use a high-quality extra virgin olive oil. Experiment with different herbs such as rosemary, bay leaf, or oregano. Adjust the cooking time to achieve your preferred level of doneness. For a rarer tuna, reduce the cooking time by a minute or two. The olive oil used for poaching can be strained and reused for other cooking purposes, such as salad dressings or sautéing vegetables.
Olive Oil-Poached Tuna
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PREP TIME0 mins
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COOK TIME10 mins
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TOTAL TIME25 hrs 20 mins
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SERVING2 People
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VIEWS51
Elevate your tuna experience with this exquisite olive oil-poached tuna. Far surpassing even the finest imported varieties, this dish gently transforms fresh ahi into a succulent delicacy, infused with aromatic garlic and thyme. Versatile and utterly divine, it’s a must-try for seafood aficionados.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate1 g
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Cholesterol109 mg
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Fiber0 g
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Protein67 g
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Saturated Fat7 g
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Sodium271 mg
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Fat36 g
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Unsaturated Fat0 g
Follow The Directions
01
StepAllow tuna steaks to rest at room temperature for 10-15 minutes. (Prep time: 10-15 minutes)
02
StepIn a heavy-bottomed skillet, combine bruised garlic, fresh thyme sprigs, and a pinch of red pepper flakes. Pour olive oil into the skillet to reach a depth of 1 inch. Heat over medium heat until the garlic and thyme begin to gently sizzle, infusing the oil with their aromas. (Cook time: 5-10 minutes)
03
StepGently place the tuna steaks into the warm, infused oil. Reduce heat to low, ensuring the oil maintains a gentle simmer. Cook, spooning the aromatic oil over the top of the tuna steaks constantly, until the tuna turns opaque and is cooked to your desired doneness, approximately 5-7 minutes. (Cook time: 5-7 minutes)
04
StepRemove from heat and carefully transfer the tuna steaks into a baking dish. Pour the hot, fragrant oil and herbs over the tuna. Allow the tuna to cool to room temperature in the oil. (Cooling time: 1-2 hours)
05
StepOnce cooled, tightly wrap the baking dish in plastic wrap and refrigerate for at least 24 hours to allow the flavors to fully meld and the tuna to become even more tender. (Refrigeration time: 24 hours)
06
StepRemove the tuna steaks from the oil before serving. Sprinkle with sea salt to taste. Serve chilled or at room temperature.
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Please Rate
Kylee Hoppe
May 26, 2025I was surprised how easy it was to make such a gourmet dish at home.
Sven Hauck
May 12, 2025I used rosemary instead of thyme, and it was absolutely delicious!
Joseph Sporer
Mar 13, 2025The tuna melts in your mouth!
Yvette Luettgen
Mar 11, 2025I’ll never eat tuna another way!
Rory Koepp
Feb 18, 2025The 24-hour refrigeration period is crucial for developing the flavors.
Luna Durgan
Dec 27, 2024This recipe is a game-changer! The tuna was incredibly tender and flavorful.
Dedrick Konopelski
Dec 27, 2024I've made this recipe several times, and it's always a hit with my guests.
Eldridge Lockman
Dec 22, 2024This is so much better than canned tuna!
Margaretta Runolfsson
Dec 6, 2024The olive oil infused with garlic and thyme is simply divine.