Amanda is (again!) touting the techniques of poaching in olive oil, this time with tuna. I'm a huge fan of slow-cooked seafood when there are guests and timing can't be planned. But I usually use the oven and a slow roast For you poaching-in-oil fans--do you feel like you're (a) spending a heck of a lot on the oil or (b) tossing an awfully lot of oil away?
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