Olive Oil Poached Tombo Tuna Recipe
Olive oil poached tombo tuna, frisee, potatoes, hericot vert, olives, ailoi
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Ingredients
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Tuna and poaching oil
Vegetables & salad
Aioli & dressing
Finishing & seasoning
Method
Tuna and poaching oil
- 1
Prep tuna
Pat the tombo tuna loin dry with paper towels. Trim any sinew and, if thick, slice into 2 slabs about 1 1/2 inches thick so heat penetrates evenly.
- 2
Warm the oil
In a saucepan just large enough to hold the tuna snugly, combine 2 cups extra-virgin olive oil, crushed garlic cloves, thyme sprigs, bay leaf, peppercorns and 1 tsp salt. Warm gently over low heat until the oil reaches 160°F (70°C) — small bubbles should not form; the oil should shimmer but not smoke. Use an instant-read thermometer if available.
- 3
Poach the tuna
Reduce heat to maintain 150–160°F (65–70°C). Submerge the tuna in the warm oil, ensuring it's completely covered; add more oil if necessary. Poach for 8–12 minutes depending on thickness for a medium-rare to medium interior (internal temp ~115–125°F / 46–52°C). Turn the tuna gently once halfway through. Do not let oil go above 170°F.
- 4
Cool and rest
Using a slotted spatula, transfer the tuna to a plate. Let rest 5 minutes. You can reserve the poaching oil (strained) for dressings or to finish the dish — cool to room temperature and strain out solids.
Vegetables & salad
- 5
- 6
Blanch haricots verts
Bring a pot of salted water to a rolling boil. Add haricots verts and blanch for 2–3 minutes until bright green and just tender. Immediately transfer to an ice bath to stop cooking, then drain and pat dry.
- 7
Assemble greens
In a large bowl, combine frisée, halved potatoes, blanched haricots verts, and chopped parsley. Toss gently to mix.
- 8
Add olives
Fold in the halved kalamata olives evenly through the salad mixture.
Aioli & dressing
- 9
Make quick aioli
In a small bowl, whisk together 2 egg yolks, minced garlic, 1 tbsp lemon juice, and 1 tsp Dijon mustard until smooth. Very slowly drizzle in 3 tbsp neutral oil while whisking constantly to form an emulsion. Continue by adding the 3 tbsp olive oil very slowly, whisking until thick and creamy. Season with 1 tsp fine sea salt and freshly ground black pepper to taste. If mixture is too thick, whisk in a few drops of warm water or an extra teaspoon of lemon juice to loosen.
- 10
Dress the salad
Whisk together 1 tsp red wine vinegar with 1–2 tbsp of the reserved strained poaching oil (or extra olive oil) to make a light dressing. Toss the dressing with the frisée, potatoes, haricots verts and olives just before plating to coat lightly.
Finishing & plating
- 11
Slice tuna
Slice the poached tombo tuna into 1/2-inch thick slices against the grain. If desired, warm the reserved poaching oil slightly and brush a teaspoon over sliced tuna for sheen and flavor.
- 12
Plate
Mound the dressed frisée, potatoes, haricots verts and olives in the center of each plate (recipe yields 4 servings as plated). Arrange slices of tuna over or alongside the salad. Dollop 1 tbsp aioli per serving over the tuna or alongside. Finish with lemon wedges, a few grinds of black pepper and a light drizzle of the reserved strained poaching oil.
- 13
Serve
Serve immediately while tuna is still slightly warm or at room temperature. Leftover poached tuna can be chilled and used within 24 hours; keep submerged in strained oil in an airtight container.