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Ingredients
2 10-ounce sushi grade tuna steaks, 1-inch thick
Kosher salt and freshly ground black pepper
2 cups extra virgin olive oil
1 bay leaf
15 black peppercorns
1 star anise
2 cloves
3 sprigs thyme
4 cloves garlic
Nutritional analysis per serving (4 servings)
3 grams carbs; 55 milligrams cholesterol; 1122 calories; 79 grams monosaturated fat; 12 grams polyunsaturated fat; 15 grams saturated fat; 109 grams fat; 1 gram fiber; 598 milligrams sodium; 35 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Season tuna steaks with salt and pepper. Place in a heatproof container, just large enough to fit steaks in a single layer. In a small saucepan over medium heat, heat remaining ingredients until garlic cloves begin to turn golden brown. Pour mixture over tuna; it should cover the fish.
- Step 2
Cover and refrigerate for 24 hours. To serve, thinly slice the tuna and lay over dressed salad greens.
Private Notes
Comments
I love the simplicity of this method. I’ve tried others that call for using a candy thermometer for the oil temp. This is easier and more delicious. Great with salad or with large beans Italian style.
This is as easy as it sounds, and delicious. I sliced it thin and served it over hand-torn little gem lettuce, with a basil-anchovy lemon vinaigrette. Delicious.