Olive Oil-Poached Tuna Recipe

Ingredients:

• 2 (10 ounce) thick-cut ahi tuna steaks
• 2 cloves garlic, bruised
• 6 sprigs fresh thyme
• 1 pinch red pepper flakes, or to taste
• 2 cups olive oil, or as needed
• Sea salt to taste

Directions:

1. Let the tuna steaks rest at room temperature for 10 to 15 minutes.
2. In a heavy skillet, combine the bruised garlic, fresh thyme, and red pepper flakes.
3. Pour olive oil into the skillet, ensuring the oil reaches a depth of about 1 inch.
4. Heat the oil over medium heat until the garlic and thyme start to sizzle, about 5 to 10 minutes.
5. Once the oil is hot, gently place the tuna steaks into the skillet. Lower the heat to low and continuously spoon the hot oil over the top of the tuna steaks until they are cooked through and opaque, about 5 to 7 minutes.
6. Remove the skillet from heat. Transfer the tuna steaks into a baking dish, and pour the hot oil and herbs over them.
7. Allow the tuna and oil to cool to room temperature.
8. Once cooled, cover the baking dish tightly with plastic wrap and refrigerate the tuna steaks for 24 hours.
9. After 24 hours, remove the tuna from the oil and sprinkle sea salt on top.
10. Allow the tuna steaks to rest at room temperature for 10 to 15 minutes before serving.

Nutrition Facts (per serving):

• Calories: 608
• Total Fat: 36g (46% DV)
• Saturated Fat: 7g (33% DV)
• Cholesterol: 109mg (36% DV)
• Sodium: 271mg (12% DV)
• Total Carbohydrate: 1g (0% DV)
• Dietary Fiber: 0g (1% DV)
• Protein: 67g (133% DV)
• Vitamin C: 3mg (3% DV)
• Calcium: 33mg (3% DV)
• Iron: 5mg (29% DV)
• Potassium: 738mg (16% DV)

Note: Nutritional values are calculated with an estimated 10% retention of oil after cooking. Actual values may vary based on cooking times, ingredient types, and oil density.

Servings: 2