Olive Oil-Poached Tuna

Once you try Chef John's recipe for olive oil-poached tuna with a hint of garlic and thyme you'll never want canned tuna again.

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2 (10 ounce) thick-cut ahi tuna steaks

2 cloves garlic, bruised

6 sprigs fresh thyme

1 pinch red pepper flakes, or to taste

2 cups olive oil, or as needed

sea salt to taste

Let tuna rest at room temperature for 10 to 15 minutes.

Combine garlic, thyme, and red pepper flakes in a heavy skillet. Pour olive oil into skillet to reach a depth of 1 inch. Heat oil over medium heat until garlic and thyme begin to sizzle, 5 to 10 minutes.

Place tuna gently in hot oil and reduce heat to low. Cook steaks in hot oil, spooning oil over the top of the steaks constantly, until fish is white and hot, 5 to 7 minutes. Remove from heat, transfer steaks to a baking dish, and pour hot oil and herbs over the fish. Cool fish and oil to room temperature.

Wrap baking dish tightly in plastic wrap and refrigerate steaks for 24 hours. Remove fish from oil and sprinkle sea salt over the top.

Olive Oil-Poached Tuna

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