Olive Oil Poached Tuna with Caper and Olive Vinaigrette

Ingredients

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

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