45 minutes
A delicate and flavorful dish featuring tuna poached in olive oil with aromatic herbs and lemon.
Tuna Belly, rinsed, patted dry, skin and any tough membrane removed, trimmed of dark spots, cut into 1-inch cubes
0 lb
Celery Seeds
tablespoons
tablespoons
tablespoons
tablespoons
Italian Parsley, finely chopped
cups
Lemon Zest, grated
each
tablespoons
1. Prepare Tuna
Place the tuna cubes in a small baking dish in a single layer to ensure even cooking.
2. Season Tuna
Combine the celery seeds, fennel seeds, Maldon sea salt, and sugar in a small bowl. Sprinkle this seasoning mix over the tuna cubes, turning them to coat evenly. Let the tuna stand for about 20 minutes to allow the flavors to meld.
3. Preheat Oven
Preheat your oven to 250°F (120°C).
4. Poach Tuna
Pour enough extra virgin olive oil over the seasoned tuna to just cover it. Cover the baking dish tightly with plastic wrap and place it in the preheated oven. Cook the tuna for 20 to 25 minutes. The slow cooking method at a low temperature retains the tuna's moisture and tenderness.
5. Check Doneness
You'll know the tuna is done when it is no longer pink and a thermometer inserted into the center reads 110°F (43°C). Remove the dish from the oven and let the tuna cool in the oil.
6. Garnish and Serve
Once the tuna has cooled, drain it and transfer the pieces to a serving dish. Garnish the tuna with chopped Italian parsley, grated lemon zest, a squeeze of lemon juice, and a sprinkle of Maldon sea salt.
For poaching, select high-quality, sushi-grade tuna steaks. They should be at least 1-inch thick to stand up to the poaching process and remain succulent.
Maintain a consistent, low temperature around 160-180°F (71-82°C) for a gentle simmer, using a thermometer to monitor.
Poach the tuna until just cooked through but still pink in the middle; this might take about 10-15 minutes depending on thickness.
Use the best extra-virgin olive oil you can afford. The oil imparts subtle fruitiness and depth to the fish.
Infuse the olive oil with flavor using ingredients like garlic, rosemary, thyme, and peppercorns, ensuring they don't burn.
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