Slow-poached tuna with lemon and artichokes

Slow-poached tuna with lemon and artichokes

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The ingredient of Slow-poached tuna with lemon and artichokes

  1. 2 cups (500ml) olive oil (or enough to cover tuna)
  2. 2 garlic cloves, lightly bruised
  3. Zest and juice of 1 lemon
  4. 4 tuna steaks (about 250g each)
  5. 4 spring onions, thinly sliced
  6. 200g baby artichoke hearts preserved in olive oil, drained
  7. 1/3 cup (40g) small black olives
  8. 1/4 cup chopped flat-leaf parsley

The instruction how to make Slow-poached tuna with lemon and artichokes

  1. Place oil in a heavy-based frypan, large enough to hold the tuna in a single layer. Add garlic cloves and lemon zest. Heat on the lowest induction setting until the oil reaches body temperature (37.5u00b0C), test this using a deep-fryer thermometer. Season tuna and place in the oil in a single layer (the oil should completely cover the fish). Cook for 10 minutes, then add spring onion, artichokes and olives.
  2. Cook for a further 5 minutes, then transfer the fish and vegetables to serving plates. Drizzle with a little of the poaching oil and lemon juice, sprinkle with the parsley and serve.

Nutritions of Slow-poached tuna with lemon and artichokes

calories: 1313.544 calories
calories: 118 grams fat
calories: 19 grams saturated fat
calories: 2 grams carbohydrates
calories: 1 grams sugar
calories:
calories: 61 grams protein
calories: 112 milligrams cholesterol
calories: 247.56 milligrams sodium
calories: https://schema.org
calories: NutritionInformation

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