Moist Well Done Tuna Braised In Oil Recipes

MOIST WELL-DONE TUNA (BRAISED IN OIL)

Although a beautiful piece of sushi-grade tuna can be a rare treat, frozen tuna is a less expensive way to get the healthy omega 3 fatty acids tuna provides. Poaching the tuna in garlic-scented olive oil keeps it moist even when it needs to be served fully cooked. The tuna is not at all greasy and soaks up very little, if any, of the oil.

Provided by Heidi Hoerman @heidicookssupper

Categories Fish

Number Of Ingredients 5

Moist Well-Done Tuna (Braised in Oil) image

Steps:

Preheat the oven to 350F.
Thaw tuna if frozen. Dry with a paper towel. Remove skin or dark meat from the tuna, if desired. Cut into 1-inch cubes, making an even number of pieces for two equal servings. Sprinkle salt on the tuna cubes on at least two sides.
Choose a baking pan or dish that will allow the pieces to be about 1/4" apart from each other but without extra space. The pan should also be deep enough to allow it to be covered with a lid or foil without touching the tuna. Lightly oil the bottom of the pan or dish and evenly distribute the tuna.
Pour oil into the pan to come up 1/3" to 1/2" deep. Sprinkle the minced garlic (and thyme, if using) over the tuna in oil.
Cover and bake for 15 minutes (20 minutes if tuna is partially thawed). Turn the tuna pieces over. Cover and bake for a second 15 minutes for well-done but moist tuna.
Serve the tuna hot. Discard the oil and garlic (and loose thyme, if using).

Ingredients

3/4 pound(s) tuna steak, 1-inch thick, fresh or frozen
3/4 teaspoon(s) salt
3 clove(s) garlic, chopped
1/2 teaspoon(s) fresh thyme leaves (optional)
1/2 cup(s) olive oil, as needed

BRAISED TUNA IN WHITE WINE

Provided by Nancy Harmon Jenkins

Categories dinner, main course

Time 25m

Yield 4 servings

Number Of Ingredients 9

Braised Tuna In White Wine image

Steps:

Use a heavy, lidded saute pan, large enough to hold the tuna and vegetables comfortably. Over medium-low heat, saute the onion slices, garlic and julienned red pepper strips in the oil until the vegetables are soft.
Dry tuna steak. Push vegetables to edge of pan and turn heat to medium-high. Quickly brown tuna on both sides. (Add more oil if needed.) When tuna is nicely browned, add wine and let it come to a boil. Turn heat to low, cover pan and steam tuna in wine for 8 to 12 minutes, to desired degree of doneness.
Add olives, capers and shredded peel and stir to mix with vegetables.
Remove fish and place on a warm platter. Distribute vegetables over and around fish. Turn heat to high and rapidly boil down the juices in the pan until they are reduced to 2 or 3 tablespoons of syrupy glaze. Add to the fish and serve immediately.

Nutrition Facts : @context http, Calories 162, UnsaturatedFat 4 grams, Carbohydrate 7 grams, Fat 5 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 185 milligrams, Sugar 3 grams, TransFat 0 grams

Ingredients

1 medium onion, thinly sliced
1 crushed clove garlic
1 red pepper, seeded and cut in julienne strips
1 tablespoon olive oil
1 fresh tuna steak, approximately 1 1/2 inches thick, weighing 1 to 1 1/4 pounds
1 cup dry white wine
1/2 cup pitted black Kalamata olives, coarsely chopped
1 tablespoon drained capers, coarsely chopped
1 tablespoon finely shredded lemon peel

GRILLED TUNA WITH HERBS AND OLIVES

Here, grilled tuna is smothered with a mixture of flavorful herbs, made more potent by the addition of chopped olives and a little raw garlic. A mix of parsley, basil, chives, chervil and marjoram, for example, would be splendid, as would one of cilantro, mint and basil. (I would rule out only thyme, tarragon and rosemary, unless you use them in minuscule quantities.) If you don't have a grill, many readers have baked it at 425 and been happy with the results.

Provided by Mark Bittman

Categories dinner, quick, main course

Time 20m

Yield 4 servings

Number Of Ingredients 7

Grilled Tuna With Herbs and Olives image

Steps:

Start a charcoal or gas grill; fire should be medium-high and rack about 4 inches from heat source.
When fire is ready, rub tuna lightly with olive oil, then sprinkle it with salt and pepper. Put it on grill and grill about 3 to 4 minutes a side for medium-rare, more or less according to your desired degree of doneness.
Meanwhile, combine olives, herbs, garlic if you are using it and just enough oil to moisten and bind the mixture, no more than a tablespoon.
When tuna is done, spread a portion of herb mixture on 1 side of each steak and serve with lemon wedges.

Nutrition Facts : @context http, Calories 495, UnsaturatedFat 19 grams, Carbohydrate 2 grams, Fat 35 grams, Fiber 1 gram, Protein 40 grams, SaturatedFat 14 grams, Sodium 526 milligrams, Sugar 0 grams, TransFat 2 grams

Ingredients

1 1/2 to 2 pounds tuna, about 1 inch thick, 2 or 4 steaks
Extra-virgin olive oil as needed
Salt and pepper
1/4 cup pitted oil-cured olives, finely chopped
About 1 cup mixed tender fresh herbs
1 teaspoon minced garlic, optional
Lemon wedges

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OIL-POACHED TUNA WITH FENNEL AND ORANGE RECIPE

Web Jun 4, 2019 Ingredients One 1-pound, 1-inch-thick tuna steak Salt Freshly ground pepper 1 1/2 cups extra-virgin olive oil 1 1/2 cups canola oil 2 …
From foodandwine.com
5/5
Total Time 45 mins
Author Grace Parisi

Season the tuna with salt and pepper and let stand at room temperature for 10 minutes. In a large saucepan, combine the oils with the sliced fennel, shallots, chiles, orange zest and bay leaf and bring to a boil. Reduce the heat to moderate and simmer until the fennel and shallots are softened, about 10 minutes. Add the tuna to the saucepan and simmer until nearly cooked through and the fennel is tender, about 7 minutes. Transfer the tuna to a plate and let cool slightly.
Strain the oil into a heatproof cup. Discard the bay leaf, chiles and orange zest. Shake out as much oil from the fennel and shallots as possible; transfer to a bowl. Return the oil to the saucepan and heat to moderately high. Add one-third of the cooked fennel and shallots and fry, stirring, until golden and crispy, about 5 minutes. Using a slotted spoon, strain the crisp fennel and shallots and drain on paper towels. Season with salt.
Stir the lemon juice and parsley into the remaining fennel-shallot mixture and season with salt and pepper. Spoon the fennel onto plates. Thinly slice the tuna and transfer to the plates. Top with the crispy fennel. Garnish with blood orange and fennel fronds. Serve.

Moist Well Done Tuna Braised In Oil Recipes

MOIST WELL-DONE TUNA (BRAISED IN OIL)

BRAISED TUNA IN WHITE WINE

GRILLED TUNA WITH HERBS AND OLIVES

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