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Author Notes: This may infringe copyrights, but posting this recipe is a huge shoutout and celebration of tuna a la David Pasternack in his Esca cookbook, "The Young Man And the Sea." He says, rightly, that seared tuna is nice but doesn't quite have the flavor it could. So he recommends a refined return to childhood with his tuna quickly poached in good olive oil. Great for summer. Keeps in the fridge. Turns a salad into an awesome meal that even kids will eat. His recipe, "Ventresca Tuna Salad," is a whole dish. I will just repeat the very easy tuna-making part. —fisheri
pounds fresh tuna
cloves garlic, smashed
cup good olive oil (just give it up)
- Cut tuna into bite sized chunks, an inch or so. Season with salt and pepper.
- Put tuna in saucepan with garlic and the oil, which should just cover the tuna.
- Over low-ish heat, bring to a simmer for 10-15 minutes, till the color turns. Watch carefully: don't let it boil or darken the tuna too much. You want it just barely cooked.
- Turn off heat. Stir in thyme and a torn bay leaf. Let cool for an hour. Use immediately or a day, two or even four later. Tremendous.