Oil Poached Tuna with Fennel and Orange
Ingredients
- One 1-pound, 1-inch-thick tuna steak
- Salt
- Freshly ground pepper
- 1 1/2 cups extra-virgin olive oil
- 1 1/2 cups canola oil
- 2 fennel bulbs—halved, cored and very thinly sliced (about 5 cups), fronds reserved for garnish
- 2 large shallots, very thinly sliced (about 2 cups)
- 4 small dried red chiles
- Six 1-inch-wide strips of orange zest, preferably organic
- 1 bay leaf
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons chopped flat-leaf parsley
- 1 blood orange, peeled and thinly sliced
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