Slow-poached tuna with lemon and artichokes

Detailed step-by-step description of how to cook the dish "Slow-poached tuna with lemon and artichokes". Try it by all means

Recipe «Slow-poached tuna with lemon and artichokes» presented in category Recipes / Fish, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 2 cups olive oil, 2 garlic cloves, lightly bruised, Thinly sliced rind and juice of 1 lemon, 4 tuna steaks, 4 spring onions, thinly sliced , 200g baby artichoke hearts preserved in olive oil, drained, 1/3 cup small black olives, 1/4 cup chopped flat-leaf parsley .

Ingredients:

• 2 cups olive oil 
• 2 garlic cloves, lightly bruised 
• Thinly sliced rind and juice of 1 lemon 
• 4 tuna steaks 
• 4 spring onions, thinly sliced 
• 200g baby artichoke hearts preserved in olive oil, drained 
• 1/3 cup small black olives 
• 1/4 cup chopped flat-leaf parsley 

Instructions

1. 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.
2. 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.