Olive Oil–poached Tuna with Blood Oranges and Fennel Poaching tuna in olive oil creates a perfect steak that’s cooked on the outside and pink and tender on the inside. Seek out a trusted fishmonger to source your tuna, as tuna is often overfished and color can be added to give the flesh a more vibrant pink color. When you poach the steaks, make sure they are covered in oil, and keep an eye on the temperature of your oil. Cast iron retains heat really well, so the temperature of the oil can get too high if left unmonitored. In this recipe, the tuna is topped with a winning Sicilian combo of raw fennel and blood oranges. If blood oranges are not in season, swap in Cara Cara or another type of orange.
- 4 cups olive oil
- 3 sprigs fresh herbs, such as rosemary or thyme
- 3 cloves unpeeled garlic
- Red pepper flakes 4 (6-ounce)
- ahi tuna steaks (about 1 inch thick)
- 3 blood oranges, peeled
- 2 bulbs fennel, cut in half lengthwise, cored, and thinly sliced
- 1⁄4 cup roughly chopped fresh flat-leaf parsley
- 2 tablespoons white wine vinegar
- Salt and freshly ground black pepper
- Flaky sea salt
HOW TO MAKE IT
- In a medium cast-iron cocotte, combine the oil, herbs, garlic, and a pinch of red pepper flakes. Heat over medium-low heat until the oil reaches 200°F to 215°F on a deep-fry thermometer.
- Slice the blood oranges over a small bowl, catching the juices in the bowl. Add the fennel, parsley, vinegar, and 2 to 3 tablespoons of the poaching liquid. Season with salt and pepper.
- Gently lower 2 tuna steaks into the oil and cook for 4 to 6 minutes, until the tuna is lightly browned on the outside and still pink on the inside. Using a slotted spoon or spatula, remove the steaks to a plate and repeat with the remaining steaks.
- Slice the tuna and serve the salad over the tuna. Serve hot or at room temperature, sprinkled with flaky salt.