Servings:four.
橄榄油偷猎技术使金枪鱼具有令人难以置信的柔软丝质质地。重要的是要让鱼在偷猎前在室温下静置约一个小时。直接从冰箱金枪鱼直接将大大降低油的温度并抛弃烹饪时间。
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For the tuna
- 1 clove garlic
- Kosher salt
- 1 tsp. finely chopped fresh rosemary
- 1/2 tsp. freshly ground black pepper
- 4 to 6 cups extra-virgin olive oil
- Four 1-inch-thick tuna steaks (6- to 7-oz. each)
For the vinaigrette
- 1/3杯新鲜的平叶欧芹
- 2 Tbs. capers, rinsed and drained
- 4 Kalamata olives, pitted
- 1 clove garlic, chopped
- 2 tsp. white wine vinegar
- 1/4 tsp. granulated sugar
- 1/4 cup extra-virgin olive oil
- Kosher salt, as needed
Nutritional Information
- 卡路里（KCAL）：500
- Fat Calories (kcal): 320
- Fat (g): 36
- 饱和脂肪（G）：6
- Polyunsaturated Fat (g): 5
- 单不饱和脂肪（G）：23
- Cholesterol (mg): 65
- 钠（MG）：540
- 碳水化合物（G）：2
- Fiber (g): 0
- Protein (g): 40
Preparation
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.Position a rack in the center of the oven and heat the oven to 225°F.
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.
使醋
- 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.Transfer the tuna to a wire rack to drain for a few minutes. Serve with the vinaigrette spooned over each steak.
Reviews
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Reviews (4 reviews)
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Kokinneke|05/19/2015Easier to judge done-ness than pan seared or oven baked in a traditional way. Very tender and silky texture indeed! Using a thermometer makes this a vey easy dish to make. Highly recommended.
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用户-3936996|10/02/2014
Slow poaching..isn't this sous vide? But very easy and delicious. Why not chicken, too, or fat shrimp.
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Clrasmussen|2012年3月1日
我们的杂货店不在金枪鱼牛排中，所以我使用了剑鱼，这些箭鱼仍然工作得很好（期待尝试金枪鱼）。不确定我以前曾经有多汁的剑鱼，但这实际上是多汁的。在表面上的白色词汇指示剂与剑鱼相同。一旦不透明的白球出现在鱼的顶部表面上，它就完美地完成了（几乎没有煮熟的公司）。我用比食谱的食谱调味了一点盐（在涂抹摩擦之前轻轻撒在两面上），我很高兴自己做到了。醋汁很美味（鲜美，但要感谢欧芹），但是烹饪技术是这里的明星 - 擦任何您想要的东西，将您想要的东西放在上面，它'会很美味。肯定会再次做。
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sarahmarg|02/15/2011
Easy recipe.I didn't particularly like the rosemary (although, this could just be my own personal preference). I also did not have a way to measure the oil temperature and I think the oil temperature was too high when I submerged the steaks - so, I removed the steaks from the oven after 15 min as opposed to 25. Turned out great and a wonderful blend of flavors.
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