Olive Oil Poached Tuna With Garlic Aioli
Ingredients
- 1 (1½-pound) boneless, skinless tuna, swordfish or halibut fillet (about 2 inches thick)
- Salt
- 1 lemon
- 1 small red onion, cut into 1-inch wedges
- 4 garlic cloves, peeled
- 4 to 6 sprigs thyme or 3 bay leaves (or, better yet, both)
- 1 small hot chile, such as Fresno, halved lengthwise
- 2 cups extra-virgin olive oil (plus more, if needed)
- 1 egg yolk
- 2 teaspoons Dijon mustard
- 1/2 cup leftover confit oil
- 1/2 cup neutral oil (such as grapeseed or sunflower)
- Flaky salt and freshly ground black pepper, to finish
- Parsley leaves or dill fronds, for serving (optional)
Instructions
Olive Oil-Poached Tuna With Garlic Aioli serves 4 original recipe by cooking.nytimes.com.
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