Food & Cooking Recipes Ingredients Seafood Recipes Oil Poached Tuna 2.8 (26) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 28, 2016 Print Share Share Tweet Pin Email Yield: Makes 1 1/2 pounds Ingredients 1 ½ pounds fresh tuna Sea salt and freshly ground pepper 4 large cloves garlic, smashed 3/4 to 1 cup extra-virgin olive oil 5 sprigs lemon thyme, (or plain thyme plus 1 teaspoon lemon zest) 2 bay leaves Directions Season tuna with salt and pepper. Place in a saucepan with garlic and enough oil to just cover. Bring to a gentle simmer, and cook over low heat until the fish is opaque, about 10 minutes. Do not let it boil. Remove from heat, and add lemon thyme and bay leaves. Let stand until room temperature. Use immediately, or transfer to a bowl, cover with plastic wrap, and refrigerate overnight. Let stand at room temperature for 1 hour before using. Print