Ingredients
2
2 servings
- •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
Instructions
- Let tuna rest at room temperature for 10 to 15 minutes.
- Combine garlic, thyme, and red pepper flakes in a heavy skillet. Pour olive oil into the skillet to reach a depth of 1 inch. Heat oil over medium heat until garlic and thyme begin to sizzle, 5 to 10 minutes.
- Place tuna steaks gently in hot oil and reduce heat to low; cook, spooning oil over the top of tuna steaks constantly until white and hot, 5 to 7 minutes. Remove from heat and transfer tuna steaks into a baking dish; pour hot oil and herbs on top. Cool tuna and oil to room temperature.
- Wrap the baking dish tightly in plastic wrap and refrigerate tuna steaks for 24 hours; remove from oil and sprinkle sea salt on top.
Nutritional Facts
Per 2 servings
- Calories: 608
- Carbohydrate: 1g
- Fat: 36g
- Fiber: 0g
- Protein: 67g
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