Olive Oil Poached Tuna with Salsa Verde

Olive Oil Poached TunaMy Olive Oil Poached Tuna with Salsa Verde is an absolutely fabulous tuna recipe! Though quick and easy to prepare, the results look as if you slaved over the stove all day! You may also use halibut as a substitute for tuna!

Dress the tuna with a salsa verde and serve my Olive Oil Poached Tuna with Salsa Verde with a roasted potato,tomato and olive medley that is equally simple to prepare. Recipe follows! My Olive Oil Poached Tuna with Salsa Verde is a perfect Lenten dinner and a fish lovers delight! A dry white wine is a must! Enjoy

 

 

 

Recipes follow…

4 Thick Tuna steaks

2 cups extra virgin olive oil

3 sprigs fresh rosemary or 1 tbls dried whole rosemary

4 cloves garlic, sliced

pinch of red pepper flakes

Heat olive oil in a large deep skillet to a low simmer

add rosemary and garlic slices

slip tuna steaks in the simmering oil and cook for 3 minutes on each side.

Remove tuna from oil, transfer to a flat plate or cutting board, let tuna rest for 10 minutes.

You may reuse the cooking oil; just decant in a glass jar and refrigerate.

Slice tuna steaks against the grain and serve with salsa verde and roasted potato tomato with olives!

If using Halibut, serve the whole portion of fish without slicing.Olive Oil Poached Tuna

Salsa Verde

salsa verde

 

 

 

 

 

 

one bunch fresh flat leaf parsley, coarsely chopped

one bunch fresh cilantro, coarsely chopped

one bunch fresh mint leaves, coarsely chopped

3-4 cloves garlic, chopped

1/4 cup of lemon juice

1/2 cup extra virgin olive oil

Combine all ingredients in a food processor and pulse just until blended.

the salsa can be made ahead of time and stores in the refrigerator well.

 

Roasted Potatoes with Grape Tomatoes and Olives

Roasted Potatoes with Grape Tomatoes and OlivesThis Mediterranean dish is delicious with olive oil poached tuna or halibut and is a lovely accompaniment to roasted or grilled lamb and is a perfect vegetarian entrée with a crisp salad and light wine!

 

 

 

 

2-3 lbs of new potatoes, halved or quartered

7-10 cloves of garlic, sliced in half

2 pints of grape or cherry tomatoes

1 cup olives, kalamata, oil cured, nicoise or spanish green 1/4 cup extra virgin olive oil

fresh ground salt and pepper to taste

pinch of red pepper flakes

lemon slices for garnish

preheat oven to 450 degrees farenheit

Place potatoes, tomatoes garlic and olives in a shallow baking dish or baking sheet, toss with olive oil and seasoning.

Bake for 25 minutes until potatoes are crisp tender and tomatoes are blistered. You may also grill this dish!

Garnish with lemon slices and Enjoy!