Olive Oil Poached Tuna with Caper and Olive Vinaigrette

Olive Oil Poached Tuna with Caper and Olive Vinaigrette
Photo by Scott Phillips

Ingredients

  • 1/3 cup fresh flat-leaf parsley
  • Four 1-inch-thick tuna steaks (6- to 7-oz. each)
  • 4 to 6 cups extra-virgin olive oil
  • ½ tsp. freshly ground black pepper
  • 1 tsp. finely chopped fresh rosemary
  • 1 clove garlic
  • Kosher salt, as needed
  • + 7 more ingredients
    • 2 tsp. white wine vinegar
    • ¼ cup extra-virgin olive oil
    • 1 clove garlic, chopped
    • 4 Kalamata olives, pitted
    • ¼ tsp. granulated sugar
    • 2 Tbs. capers, rinsed and drained
    • Kosher salt

Peel and smash the garlic clove and a pinch of salt to a paste, either with a mortar and pestle or by mincing and then mashing it with the side of a chef’s knife. Combine the garlic paste, rosemary, 1 tsp. salt, and the pepper in a small bowl. Add just enough oil to turn the spice mixture into a ...

View full recipe at Fine Cooking

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