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Olive Oil Poached Tuna  Olive Oil Poached Tuna with Teriyaki Ketchup, Edamame Cakes, Sautéed Corn and String Beans I had corn left over from the duck confit meal, and I had edamame cakes that I had previously frozen, so I decided to work my dinner around those. Since I was near Chelsea Market, I stopped in The Lobster Place (lobsterplace.com/), one of the best fish markets in New York City. I picked up a couple of gorgeous chunks of tuna to poach in olive oil that I had already in my refrigerator. You can oil poach with tuna, salmon, halibut, and shrimp, and use the oil as much as four times. Don’t worry – the oil doesn’t smell, because you are heating it to 120˚F, which is really low. The oven is heated to 225˚. You need a thermometer – a probe is the best variety. I have a Poulder, but any type is good.  Probe thermometer You need to have enough oil in the pan to be able to immerse your fish in oil and your skillet should have straight sides. I rubbed the steaks with a combination of salt, pepper, and ground fennel. My refrigerated oil looked solid (extra virgin olive oil is a monounsaturated fat, which goes semi-solid when cold) but it quickly melted over low heat. As soon as the oil had melted, I added the thermometer. I hold back on some of the oil, because it is easy to overshoot the 120˚F. When that happens, I can add a glob of cold oil and lower the temperature quickly. Otherwise, I simply wait for the oil to cool until the proper temperature. Add the fish (make sure it’s completely immersed) and place the skillet in the oven for 25 minutes. When ready, remove the fish and strain the oil. I served the fish with the following recipe for Teriyaki Ketchup from my book The Healthy Hedonist. In the book it’s paired with a tuna burger. 2 tablespoons shoyu (natural soy sauce) 1/4 cup sake or mirin (substitute with dry sherry) 2 tablespoons maple syrup 2 teaspoons tomato paste 1 teaspoons dijon mustard
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