Tuna Poached in Olive Oil Serves 6

Season filets on both sides w s&p. In deep fry pan over medium heat, combine oil, rosemary, garlic and red pepper flakes; heat to 200-225. Carefully place 2 or 3 filets in oil; cook, turning once if needed, 4-6 minutes for rare (tuna will continue to cook after being removed from oil.) Using slotted spatula, transfer to baking sheet. Return oil to 200-225, cook remaining tuna. Cut tuna into slices 1/2″ thick. Serve at room temp w salsa verde and grilled potatoes. If not serving immediately, cover cooked tuna w plastic wrap; refrigerate up to overnight. Remove from refrigerator 30 min before serving.

Fish, Tuna 6 six oz filets 1″ thick
Olive Oil 4 c (not EV)
Rosemary 1 sprig
Garlic 2 cloves
Pepper Flakes, Red 0.25 tsp