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Olive Oil Poached Tuna with Caper-Olive Vinaigrette
by
Brianna Vereker
Calificación: 4.0
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%20to%20sit%20at%20room%20temperature%20for%20an%20hour.%20Then%20you%20submerge%20it%20in%20a%20bath%20of%20warm%20oil%20and%20immediately%20transfer%20it%20to%20an%20oven%20where%20it%20hangs%20out%20for%2025%20minutes%20at%20a%20low%20temperature.%20At%20the%20end%20of%2025%20minutes,%20these%20weird%20little%20white%20dots%20form%20on%20the%20surface%20of%20the%20fish%20(called%20albumin,%20which%20are%20protein)%20and%20that%E2%80%99s%20your%20cue%20that%20it%E2%80%99s%20ready%20to%20eat.%20The%20result%20is%20tender,%20flavorful%20fish!%3C/p%3E%3Cp%3EThis%20is%20the%20first%20recipe%20we%E2%80%99ve%20tried%20from%20Fine%20Cooking%20magazine,%20and%20we%20loved%20how%20easy%20and%20straight%20forward%20the%20directions%20were.%20(I%E2%80%99m%20still%20in%20denial%20that%20Gourmet%20is%20gone,%20but%20so%20far%20Fine%20Cooking%20is%20filling%20a%20tiny%20part%20of%20that%20void%20in%20my%20life).%20Our%20tuna%20didn%E2%80%99t%20look%20as%20pink%20as%20the%20magazine%20picture%20when%20we%20took%20it%20out%20of%20the%20oil,%20but%20it%20tasted%20amazing,%20so%20we%E2%80%99re%20going%20to%20assume%20that%20we%20did%20everything%20fine!%20You%E2%80%99ll%20love%20the%20caper-olive%20vinaigrette%20(which%20we%20had%20to%20make%20in%20a%20food%20processor,%20since%20we%20don%E2%80%99t%20have%20a%20blender).%20It%E2%80%99s%20something%20that%20you%E2%80%99ll%20want%20to%20make%20again%20to%20accompany%20any%20kind%20of%20fish,%20shrimp,%20or%20even%20lamb.%20Some%20roasted%20vegetables%20(fingerling%20potatoes,%20carrots,%20parsnips,%20and%20red%20beets)%20were%20a%20nice%20accompaniment.%20This%20recipe%20serves%204.%3C/p%3E%3Cp%3EOlive%20Oil%20Poached%20Tuna%20with%20Caper-Olive%20Vinaigrette%3C/p%3E%3Cp%3E(From%20the%20April/May%202010%20issue%20of%20Fine%20Cooking)%3C/p%3E%3Cp%3EPeel%20and%20smash%20the%20garlic%20clove%20and%20a%20pinch%20of%20salt%20to%20a%20paste%20(using%20a%20mortar%20and%20pestle%20or%20by%20mincing%20and%20mashing%20with%20the%20side%20of%20a%20chef%E2%80%99s%20knife%20%E2%80%93%20we%20did%20the%20latter).%3C/p%3E%3Cp%3ECombine%20the%20garlic%20paste,%20rosemary,%201%20tsp.%20salt,%20and%20pepper%20in%20a%20small%20bowl.%20Add%20just%20enough%20oil%20to%20turn%20the%20spice%20mixture%20into%20a%20smooth%20paste,%20about%201/2%20tsp.%20Rub%20the%20paste%20over%20the%20tuna.%20It%20will%20be%20sparse.%20Let%20the%20tuna%20sit%20at%20room%20temperature%20for%20about%20an%20hour.%3C/p%3E%3Cp%3EPosition%20a%20rack%20in%20the%20center%20of%20the%20oven%20and%20heat%20to%20225%20degrees.%3C/p%3E%3Cp%3EMeasure%20the%20thickness%20of%20the%20tuna%20steaks%20and%20add%20the%20same%20depth%20of%20oil%20to%20a%2010-inch%20straight-sided%20saut%C3%A9%20pan.%3C/p%3E%3Cp%3EHeat%20over%20low%20heat%20until%20the%20oil%20reaches%20120%20degrees,%202%20to%203%20minutes.%20Put%20the%20tuna%20steaks%20in%20the%20oil%20in%20a%20single%20layer%20and%20immediately%20transfer%20the%20pan%20to%20the%20oven.%20Poach%20until%20a%20few%20small%20whitish%20droplets%20rise%20to%20the%20surface%20of%20the%20tuna,%20and%20the%20center%20of%20the%20fish%20is%20rosy,%2025%20minutes.%3C/p%3E%3Cp%3EWhile%20the%20fish%20poaches,%20combine%20the%20parsley,%20capers,%20olives,%20garlic,%20vinegar,%20and%20sugar%20in%20a%20blender%20and%20blend%20to%20a%20coarse%20puree.%20With%20the%20motor%20running,%20pour%20the%20olive%20oil%20through%20the%20hole%20in%20the%20blender%E2%80%99s%20lid%20and%20puree%20until%20incorporated.%20Taste%20for%20salt%20(it%20may%20not%20need%20any%20%E2%80%94%20we%20didn%E2%80%99t%20add%20any)%20and%20set%20aside.%3C/p%3E%3Cp%3ETransfer%20the%20tuna%20to%20a%20wire%20rack%20set%20over%20paper%20towels%20to%20drain%20for%20a%20few%20minutes.%20Serve%20with%20the%20vinaigrette%20spooned%20over%20each%20steak.%3C/p%3E%3Cp%3E*%20this%20recipe%20uses%20a%20lot%20of%20oil,%20doesn%E2%80%99t%20it?%20You%20can%20save%20it%20to%20do%20more%20poaching%20(of%20fish)%20in%20the%20near%20future%20%E2%80%93%20let%20it%20cool%20to%20room%20temp,%20then%20strain%20through%20a%20sieve%20lined%20with%20a%20coffee%20filter%20(but%20stop%20straining%20before%20you%20reach%20the%20bottom%20because%20the%20seafood%20releases%20some%20liquid%20during%20cooking%20that%20settles%20there).%20Refrigerate%20for%20up%20to%203%20weeks.%20But%20our%20advice%20is%20just%20to%20buy%20some%20cheap-ish%20olive%20oil%20at%20the%20grocery%20store,%20because%20really,%20how%20much%20poached%20fish%20can%20you%20eat%20in%203%20weeks?%20%20It%E2%80%99s%20up%20to%20you!%3C/p%3E){kind=link}