Ingredients Jump to Instructions ↓

  1. For the tuna

  2. 1 clove garlic

  3. Kosher salt

  4. 1 tsp. finely chopped fresh rosemary

  5. 1/2 tsp. freshly ground black pepper

  6. 4 to 6 cups extra-virgin olive oil

  7. Four 1-inch-thick tuna steaks (6- to 7-oz. each)

  8. For the vinaigrette

  9. 1/3 cup fresh flat-leaf parsley

  10. 2 Tbs. capers, rinsed and drained

  11. 4 Kalamata olives, pitted

  12. 1 clove garlic, chopped

  13. 2 tsp. white wine vinegar

  14. 1/4 tsp. granulated sugar

  15. 1/4 cup extra-virgin olive oil

  16. Kosher salt, as needed

Instructions Jump to Ingredients ↑

  1. Poach the tuna 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 smooth paste, about 1/2 tsp. Rub the paste over the tuna—it will be sparse. Let the tuna sit at room temperature for about an hour.

  2. Position a rack in the center of the oven and heat the oven to 225°F.

  3. Measure the thickness of the tuna steaks and add the same depth of oil to a 10-inch straight-sided sauté pan. Heat over low heat until the oil reaches 120°F, 2 to 3 minutes. Put the tuna steaks in the oil in a single layer and immediately transfer the pan to the oven. Poach until a few small whitish droplets rise to the surface of the tuna and the center of the fish is rosy, 25 minutes.

  4. Make the vinaigrette While the fish poaches, combine the parsley, capers, olives, garlic, vinegar, and sugar in a blender and blend to a coarse purée. With the motor running, pour the olive oil through the hole in the blender’s lid and purée until incorporated. Taste for salt (it may not need any) and set aside.

  5. Transfer the tuna to a wire rack to drain for a few minutes. Serve with the vinaigrette spooned over each steak.


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