Olive oil is very good as a poaching liquid, especially when you want the poaching liquid to gently transfer heat yet not penetrate the food. This method yields amazingly moist fish. And it’s lovely to use the infused oil in the salad dressing for the accompanying salad.

　　

Ingredients

serves 4 as a main course

　　1 1/2 pounds center-cut albacore tuna or yellowtail

　　Fine sea salt, for rubbing

　　4 cloves garlic, cut into thick slices

　　1 bay leaf

　　2 teaspoons capers, drained and rinsed

　　4 strips orange zest

　　2 fennel bulb fronds

　　1/8 teaspoon white peppercorns

　　Olive oil to cover (about 3 cups)

　　

Salad

1 small fennel bulb, trimmed, cored thinly sliced lengthwise

　　1/2 cup picholine olives, pitted and coarsely chopped

　　1 orange, peeled and segmented, juice reserved

　　2 teaspoons herbes de Provence

　　3 tablespoons coarsely chopped fresh flat-leaf parsley

　　Kosher salt and freshly ground black pepper

　　

Dressing

1/4 cup reserved poaching oil (from Olive Oil–Poached Tuna)

　　3 tablespoons Champagne vinegar

　　Kosher salt

　　2 cups baby arugula

　　2 tablespoons chopped fresh flat-leaf parsley, for garnish

　　Sea salt, for dusting

　　

Step 1

Prepare a low heat fire (190° to 210°F) in a wood-fired oven or cooker and use a grate to prepare for cooking with indirect heat.

　　

Step 2

Rinse the tuna and pat dry. Rub sea salt on all sides and let stand at room temperature for 1 hour.

　　

Step 3

Choose an 8-inch glazed earthenware baking dish that the fish fits snugly into. Add the garlic, bay leaf, capers, orange zest, fennel fronds, and white peppercorns to the dish. Place the tuna on top and add enough olive oil to cover. Cover tightly with aluminum foil. Place on a grate in the oven or in a covered cooker over indirect heat to poach for 45 to 55 minutes, until cooked through.

　　

Step 4

Meanwhile, combine all the ingredients for the salad, adding salt and pepper to taste. Set aside at room temperature.

　　

Step 5

Test the fish for doneness after 35 minutes; it should be firm to the touch on the outside and still pink on the inside. Remove from the heat and let cool for 5 minutes. Drain the fish, reserving the olive oil, and break or cut it into serving-size pieces.

　　

Step 6

To make the dressing, whisk 3 to 4 tablespoons of the poaching olive oil into the vinegar and dress the salad. Taste and adjust the seasoning.

　　

Step 7

Arrange the arugula on each plate, top with pieces of the poached fish, and then spoon on the salad. Garnish with the parsley and dust with sea salt.

　　Reprinted with permission from Wood-Fired Cooking: Techniques and Recipes for the Grill, Backyard Oven, Fireplace, and Campfire by Mary Karlin, copyright © 2009. Photography copyright © 2009 by Ed Anderson. Published by Ten Speed Press.