Recipes Cuisine European Italian Olive Oil-Poached Tuna 4.5 (17) 14 Reviews 5 Photos You're perfectly happy eating regular canned tuna until the day you taste the imported, olive oil-packed tuna and realize exactly what you've been missing. You tell people that there's nothing better, but that's not entirely true — this poached tuna with garlic and thyme is better! By gently poaching fresh ahi tuna in olive oil, you can create a tuna fish of exceptional quality. The taste and texture are amazing, and you can adapt this recipe in many ways. Besides switching up herbs and seasonings, you can cook the fish to a wide range of doneness. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on September 27, 2022 Save Rate Print Share Add Photo 5 5 5 5 Cook Time: 10 mins Additional Time: 1 day 1 hr 10 mins Total Time: 1 day 1 hr 20 mins Servings: 2 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 2 (10 ounce) thick-cut ahi tuna steaks 2 cloves garlic, bruised 6 sprigs fresh thyme 1 pinch red pepper flakes, or to taste 2 cups olive oil, or as needed sea salt to taste Directions Let tuna rest at room temperature for 10 to 15 minutes. Combine garlic, thyme, and red pepper flakes in a heavy skillet. Pour olive oil into the skillet to reach a depth of 1 inch. Heat oil over medium heat until garlic and thyme begin to sizzle, 5 to 10 minutes. Place tuna steaks gently in hot oil and reduce heat to low; cook, spooning oil over the top of tuna steaks constantly until white and hot, 5 to 7 minutes. Remove from heat and transfer tuna steaks into a baking dish; pour hot oil and herbs on top. Cool tuna and oil to room temperature. Wrap the baking dish tightly in plastic wrap and refrigerate tuna steaks for 24 hours; remove from oil and sprinkle sea salt on top. Nutrition: We have determined the nutritional value of oil for poaching based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used. I Made It Print 36 home cooks made it! Nutrition Facts (per serving) 608 Calories 36g Fat 1g Carbs 67g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 2 Calories 608 % Daily Value * Total Fat 36g 46% Saturated Fat 7g 33% Cholesterol 109mg 36% Sodium 271mg 12% Total Carbohydrate 1g 0% Dietary Fiber 0g 1% Protein 67g 133% Vitamin C 3mg 3% Calcium 33mg 3% Iron 5mg 29% Potassium 738mg 16% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.