Tuna Poached in Olive Oil

5 cups flaked tuna

This olive oil-poached tuna contains garlic, lemon, and thyme. It's an easy appetizer served with tomatoes and green olives.


  • 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.

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