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What's Cooking: March 11

Chef Cam Dobranski of Wine Bar Kensington and Kensington Brasserie, makes olive oil-poached tuna. Click on read more below for recipe...

Olive oil-poached tuna

Buy some fresh Albacore Tuna (oceanwise)
Generally 5-6oz (150g-180g) per person if you were going to have this for a meal or as snacks for 4-6 people.
4T Chopped green olives (no pits)
2T Chopped capers
1 Squeeze of lemon juice (or to taste)
1T Dill
2T Parsley

1 fresh baguette

1. Clean the Albacore tune if need be and portion into 2 5-6oz pieces  or you can do into smaller pieces but do keep the size uniform so the fish cooks evenly
2. With salt generously season the fish and let sit to cure for 3 hours in the fridge. Once cured take out of fridge and let warm up to room temperature 
3. In a pot place 2 cups of extra virgin olive oil with 5 pepper corns, 2 bay leafs,, a sprig of thyme. Heat oil to 120F (use a thermometer)
4. Depending on the thickness of your fish this should only take a few minutes to poach. Keep an eye on the temp and just cook the fish.
5. Take out of the oil once done and let cool.
5. Once cooled you can flack the fish up and add a little bit of the cooking oil, fresh herbs of your choice, chopped capers & olives. Mix and season to taste.
6. Place a generous amount of fish on a fresh piece of crostini and serve.

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