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Poached tuna loin in olive oil

Gale Gand from Good Food Bites
For a simple yet classy fish dish, try Alan Coxon's recipe for tuna gently poached in infused olive oil

Poached tuna loin in olive oil

Method

1. Place the olive oil, onion, caperberries, lemon zest, coriander seeds, black pepper into a large, heavy-based saucepan and heat slowly over gentle heat.

2. When oil is at around 60° (at a gentle bubble), place the tuna in the warm olive oil and poach over the gentle flame for 2-3 minutes only.

3. Remove from the heat and leave the fish to cook and cool slightly. Remove the tuna from the oil, using a slotted spoon.

4. Serve warm or completely chilled, with a fresh green salad.

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Serves: 4

Prep: 10 min, plus cooling
Cook: 5 min

Ingredients

Ingredients

500ml Olive oil
1 onion, thinly sliced
60g small caperberries
grated zest of 1 lemon
6 Coriander seeds
1/2 tsp coarsely ground black pepper, freshly ground
4 tuna loin fillets, each 240g
green salad, to serve