LEMON INFUSED POACHED TUNA
LEMON INFUSED POACHED TUNA
Print recipe| Serves | 2-3 |
| Prep time | 10 minutes |
| Cook time | 20 minutes |
| Total time | 30 minutes |
| Allergy | Fish |
| Meal type | Lunch, Main Dish, Salad |
| Occasion | Casual Party |
| By author | Denver Post: Adapted from Nancy Silverton's book; |
Ingredients
- 12oz Fresh Albacore Tuna (Sliced into 3/4)
- 1 tablespoon Fresh Rosemary
- 2 Bay Leaves
- 4 thick slices Lemon (Cut into 1/2)
- 2 cups Lemon Fused Olive Oil (EVOO Marketplace)
- 2 teaspoons Sea Salt
- 1/2 teaspoon Freshly Cracked Black Pepper
Directions
| Step 1 | |
| Place rosemary, bay leaves and lemon slices on the bottom of a medium saucepan. | |
| Step 2 | |
| Place sliced Albacore Tuna on top and cover with Lemon Olive Oil. Season with Sea Salt and cracked Black Pepper. | |
| Step 3 | |
| Cook over low heat for about 8 to 10 minutes. Lemon Olive Oil should just begin to bubble. Do not overcook, Tuna should remain somewhat cool to touch. | |
| Step 4 | |
| Immediately remove the pan from the heat, flip over each piece of Tuna and cover the pan with a lid. Allow the tuna to sit in the warm oil for about 5 to 10 minutes, or cooked until desired pinkness. | |
Note
Pile this on sandwiches, flake it over couscous, or add to a mixed green salad.
Click links below to purchase these EVOO Marketplace products:
Lemon Fused Olive Oil
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