Food & Cooking Recipes Appetizers Tuna Poached in Olive Oil 1.0 (1) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 9, 2020 Print Rate It Share Share Tweet Pin Email Servings: 12 Yield: 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. Ingredients 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 Directions 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. 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. Rate it Print