Let’s Talk Tuna

Olive oil-poached tuna in under 30 minutes

I love a good jar of tuna—always packed in olive oil, never water—but on days when I’m feeling like I really want to upgrade my tuna game, I turn to one of my favorite techniques. Poaching tuna steaks follows the same rules as a confit. Tuna is slipped into warm, aromatic-infused olive oil and cooked gently until it’s just cooked on the outside. I love …