Best Olive Oil Poached Albacore Tuna Remoulade And Cheddar Cheese Sandwiches Recipes

OLIVE OIL POACHED TUNA MELTS

Olive Oil Poached Tuna Melts image

Provided by Rachael Ray : Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 16

Ingredients

3 cups olive oil
4 to 5 stems fresh thyme
1 lemon
2 large bay leaves
2 large cloves garlic
1 1/2 pounds tuna, such as ahi or yellowtail, 1 inch-thick2 ribs celery, finely chopped or 1/2 small bulb fennel, finely chopped
1/2 red onion, chopped
1 small fresh chile pepper, finely chopped
1/2 small sweet pepper, finely chopped
1/4 cup Nicoise or other pitted black olives
1/4 cup fresh flat-leaf parsley leaves, chopped
2 to 3 tablespoons capers
2 to 3 tablespoons fresh tarragon, finely chopped
Seafood seasoning, such as Old Bay Seasoning
6 ounces very sharp white Cheddar or Gruyere cheese
Brioche rolls or lobster rolls, split

Steps:

Place the oil, thyme, rind of the lemon peeled into strips, bay leaves and crushed garlic in a pan and bring to a gentle boil over medium-high heat. Then remove the pan from the heat and add the trimmed fish. Let stand 20 minutes. Then remove the fish, reserving the poaching oil, cool and flake.
In a bowl, combine the juice of the lemon with 1/3 cup reserved poaching oil. Whisk to combine and season with salt and pepper. To the dressing, add the celery, onions, hot and sweet peppers, olives, parsley, capers and tarragon. Season the fish with a little seafood seasoning and add to the salad. Combine with the tines of a large fork, cover and store.
To serve, place the rack in the center of the oven and preheat the broiler.
Shred the Cheddar or Gruyere cheese on the large side of a box grater.
Pile the tuna salad on the bottom of the rolls. Top with the cheese. Place both the bottoms and tops under the broiler to toast and melt the cheese, 2 minutes. Serve hot.

OLIVE OIL-POACHED TUNA

Olive Oil-Poached Tuna image

You're perfectly happy eating regular canned tuna until the day you taste the imported, olive oil-packed tuna and realize exactly what you've been missing. You tell people that there's nothing better, but that's not entirely true. There's this. By gently poaching fresh ahi tuna in olive oil, you can create a tuna fish of exceptional quality. The taste and texture are amazing, and you can adapt this in many ways. Besides switching up herbs and seasonings, you can cook the fish to a wide range of doneness.

Provided by Chef John

Categories World Cuisine Recipes European Italian

Time P1DT1h20m

Yield 2

Number Of Ingredients 6

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 608 calories, Carbohydrate 1.3 g, Cholesterol 108.5 mg, Fat 36 g, Fiber 0.3 g, Protein 66.5 g, SaturatedFat 6.6 g, Sodium 271.4 mg