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;


  • 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


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.


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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