Olive Oil–Poached Tuna with Fennel, Orange, and Olive Salad

Name: Olive Oil–Poached Tuna with Fennel, Orange, and Olive Salad
Yield: serves 4 as a main course
Ingredients: 1 1/2 pounds center-cut albacore tuna or yellowtail; Fine sea salt, for rubbing; 4 cloves garlic, cut into thick slices; 1 bay leaf; 2 teaspoons capers, drained and rinsed; 4 strips orange zest; 2 fennel bulb fronds; 1/8 teaspoon white peppercorns; Olive oil to cover (about 3 cups); 1 small fennel bulb, trimmed, cored thinly sliced lengthwise; 1/2 cup picholine olives, pitted and coarsely chopped; 1 orange, peeled and segmented, juice reserved; 2 teaspoons herbes de Provence; 3 tablespoons coarsely chopped fresh flat-leaf parsley; Kosher salt and freshly ground black pepper; 1/4 cup reserved poaching oil (from Olive Oil–Poached Tuna); 3 tablespoons Champagne vinegar; Kosher salt; 2 cups baby arugula; 2 tablespoons chopped fresh flat-leaf parsley, for garnish; Sea salt, for dusting

January 24, 2012

Olive oil is very good as a poaching liquid, especially when you want the poaching liquid to gently transfer heat yet not penetrate the food. This method yields amazingly moist fish. And it’s lovely to use the infused oil in the salad dressing for the accompanying salad.

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