Poached tuna in olive oil with spices
Votes: 3
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Delicious sandwiches with tender tuna meat poached in olive oil with spices.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 tbsp. olive oil
- 4-5 stems of fresh thyme
- 1 lemon
- 2 large bay leaves
- 2 large cloves of garlic
- 700 gr. tuna, cut into 2.5 cm thick slices.
- 2 stalks celery, finely chopped or 1/2 small bulb fennel, finely chopped
- 1/2 red onion, chopped
- 1 small fresh chili pepper, finely chopped
- 1/2 small sweet pepper, finely chopped
- 1/4 cup pitted black olives
- 1/4 cup fresh parsley leaves, chopped
- 2-3 tbsp capers
- 2-3 tablespoons fresh tarragon, finely chopped
- Seafood seasoning
- 170 g very sharp white Cheddar or Gruyere cheese
- Brioche buns, cut
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Recipes with similar ingredients: thyme, lemon, bay leaf, garlic, tuna, celery, fennel bulb, red onion, chili pepper, sweet pepper, olives, parsley, capers, tarragon, cheddar cheese, Gruyere cheese, hamburger buns, brioche bun
Cooking the dish according to the recipe:
- Pour oil into a frying pan, add thyme, lemon zest (scraped into strips), bay leaves, and minced garlic. Place on the stove and bring to a gentle simmer over medium-high heat.
Remove the pan from the heat and add the sliced fish. Let it sit for 20 minutes. Then remove the fish, reserving the cooking oil, cool, and shred the fish. - In a bowl, combine the lemon juice with 1/3 cup of the used oil. Whisk and season with salt and pepper. Add the celery, onion, hot and sweet peppers, olives, parsley, capers, and tarragon.
Season the fish with a little seafood seasoning and add to the salad. Toss with a long-toothed fork. Cover and let sit. - Preheat oven with grill function to high temperature.
- Grate Cheddar or Gruyere cheese on a coarse grater.
- Place the tuna salad on the bottom halves of the buns and sprinkle with cheese. Bake the sandwiches in the oven for 2 minutes, until the cheese is melted. Serve hot.
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