Oil Poached Albacore Tuna

Olive Oil Poached Albacore Tuna Recipe

Oil-poaching or butter-poaching is an elegant way to slowly cook meatier cuts of fish and seafood. It does require a fair outlay of oil; limit the overall amount by choosing a pan in which the tuna filets fit tightly but without touching each other or the edges of the pan.

Ingredients:

• 1 Package of Oregon albacore tuna loins

• 1 pinch fine sea salt

• 3 cups extra-virgin olive oil, or enough to reach 1/2-inch depth

• 4 garlic cloves, peeled

• 1/2 teaspoon black peppercorns

• 1 bay leaf

• 2 large strips orange or lemon zest, optional

• 1 dried hot chili pepper, optional

Cooking Instructions:

1.    Thaw tuna in refrigerator completely. Cut loins into steaks or medallions about 1 inch thick. Season the tuna by sprinkling it with salt; set the tuna aside while you prepare the oil (this has the added benefit of taking the refrigerated chill off the tuna before cooking it.

2.    Choose a medium frying pan or large saucepan big enough to hold the fish in a single layer. Add enough oil to come about 1/2 inch up the pan.

3.    Add the garlic, peppercorns, bay leaf, orange, or lemon zest, and chili (if using).

4.    Warm the oil over medium-low heat just until bubbles form on the sides of the pan. Add the tuna; use a spatula or kitchen tongs to gently lower each filet into the oil, taking care not to drop the fish in or splatter the hot oil.

5.    The oil should cover the tuna. Adjust the heat to maintain those few bubbles on the sides of the pan. Gently simmer until the tuna's cooked through, 8 to 10 minutes for a 1-inch-thick piece of tuna (if the oil doesn't quite cover your filets, you may want to flip the fish over at the half-way point. While the fish cooks, set a cooling rack over a rimmed baking sheet or layers of papers towels; or simply line a plate of a few layers of paper towels.

6.    Use a spatula or slotted spoon to lift the tuna out of the oil and onto the prepared cooling rack or towels to drain. Serve the filets whole, slice them to serve, or flake the tuna and use it however you like to use canned tuna!

Albacore tuna is awesome in flavor and so versatile. This albacore can be eaten raw as sashimi or seared briefly and made with your favorite Asian inspired vegetables, or baked, grilled, or oil poached and turned into what resembles canned tuna as this recipe suggests! I would love to hear how you wind up using your tuna. Please let me know! krystle@cascadeorganic.com