Detailed step-by-step description of how to cook the dish "Slow-poached tuna with lemon and artichokes". Try it by all means
- Place oil in a heavy-based frypan, large enough to hold the tuna in a single layer. Add garlic cloves and lemon zest. Heat on the lowest induction setting until the oil reaches body temperature (37.5°C), test this using a deep-fryer thermometer. Season tuna and place in the oil in a single layer (the oil should completely cover the fish). Cook for 10 minutes, then add spring onion, artichokes and olives.
- Cook for a further 5 minutes, then transfer the fish and vegetables to serving plates. Drizzle with a little of the poaching oil and lemon juice, sprinkle with the parsley and serve.
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Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set