New This Month

Tuna Poached in Olive Oil

This olive oil-poached tuna contains garlic, lemon, and thyme.

  • Servings: 12
  • Yield: Makes about 5 cups flaked tuna

Source: Martha Stewart Living, September 2006


  • 2 pounds tuna steaks, about 2 inches thick
  • Coarse sea salt
  • Extra-virgin olive oil
  • 6 strips (2 by 1 inch) lemon zest
  • 4 small garlic cloves, peeled
  • 4 fresh thyme sprigs, plus more for garnish
  • Cracked black pepper, for serving
  • Lemon wedges, for serving
  • Tomato and Green-Olive Salad


  1. Season tuna with salt. Stir 3 cups oil, the lemon zest, garlic, and thyme in a medium saucepan. Add tuna and more oil to cover tuna by 1/2 inch if needed. Set over medium-low heat. Cook, covered, until tuna is opaque, 30 to 40 minutes. Remove from heat; let cool completely. Tuna in oil can be refrigerated in an airtight container up to 3 days.

  2. To serve, remove tuna from cooking oil with tongs; transfer to paper towels to drain. Discard cooking oil. Flake into 2-inch pieces. Drizzle with oil; sprinkle with pepper. Serve with lemon and the tomato-olive salad. Garnish with thyme.

Reviews Add a comment

  • vern1978
    27 APR, 2010
    Not oily like you would think- Very good! The whole fam liked it.......