Easiest Way to Make Cold Pressed Unfiltered Olive Oil

Olive Oil-Poached Tuna

Cold means no heat is added during extraction.

Recipe Summary Olive Oil-Poached Tuna

You're perfectly happy eating regular canned tuna until the day you taste the imported, olive oil-packed tuna and realize exactly what you've been missing. You tell people that there's nothing better, but that's not entirely true. There's this. By gently poaching fresh ahi tuna in olive oil, you can create a tuna fish of exceptional quality. The taste and texture are amazing, and you can adapt this in many ways. Besides switching up herbs and seasonings, you can cook the fish to a wide range of doneness.

Ingredients | Cold Pressed Unfiltered Olive Oil

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

Directions

Info | Cold Pressed Unfiltered Olive Oil

cook: 10 mins additional: 1 day total: 1 day Servings: 2 Yield: 2 servings

TAG : Olive Oil-Poached Tuna

World Cuisine Recipes, European, Italian,

Images of Cold Pressed Unfiltered Olive Oil

Cold Pressed Unfiltered Olive Oil : After extraction is complete, in most cases unfiltered olive oil appears somewhat cloudy, mainly due to the presence of minute amounts of water and suspended solids of olive pulp and seed.