Olive Oil

Once you try Chef John's recipe for olive oil-poached tuna with a hint of garlic and thyme you'll never want canned tuna again.

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...


  • 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

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