Tuna Poached in Marinara

Instructions

Prepare the Tuna

Make sure the tuna is completely thawed.

Trim off the dark red bloodline if your pieces have one.

Pat both pieces dry with paper towels, pressing until the towel comes away nearly dry.

Season lightly with salt and pepper.

Sear Briefly

Heat a thin film of olive oil in a small skillet over medium-high heat until it shimmers. Sear the tuna for 3045 seconds per side, just long enough for the outside to turn opaque.

Warm the Marinara

Lower the heat to medium-low and add the tablespoon of olive oil. Add the garlic and red pepper flakes and cook for about 30 seconds, until the garlic smells fragrant but hasn't browned.

Pour in the marinara, plus the capers or olives if you're using them. Simmer gently for 35 minutes. You want a few lazy bubbles, not a rolling boil.

Add the Tuna

Nestle both pieces into the sauce and spoon a little over the tops. The sauce should come about halfway up the sides of the fish.

Cover and Finish Gently

Turn the heat to low and cover the pan. Since the tuna is already seared, it needs less time than a raw poach.

Tuna thickness Original poach time After searing (approx.)½ inch 35 minutes 12 minutes¾ inch 57 minutes 24 minutes1 inch 710 minutes 46 minutes

Check for Doneness

For fully cooked tuna, the FDA recommends an internal temperature of 145°F. The tuna should be opaque and separate easily with a fork.

Finish

Take the pan off the heat, add fresh parsley or basil, and drizzle with a little good olive oil.

Main Course