This slow-cooked tuna with red onion, herbs, white beans, and aioli is about as dreamy as summer dinners come. The tuna steak (no, it’s not fishy) cooks low and slow in olive oil, making it nearly impossible to overcook. The oil is filled with plenty of aromatics, which flavor everything it touches, from the tuna to the beans to the aioli we make with it. It’s perfect for that I’m-not-turning-on-the-oven weather, and it’s unbelievably good for being so simple.
RECIPE & INGREDIENTS:
http://anewsletter.alisoneroman.com/p/slow-cooked-tuna
VIDEO CHAPTERS:
0:00 Fish Tales ❤️
0:35 Home Movies with Alison Roman
0:45 Intro to Slow Cooked Tuna
1:45 Season the tuna and add to pot with olive oil, red onion, and aromatics
5:35 Reduce the heat and flip the tuna, then take off the heat
7:00 Plate the tuna, transfer the oil, and cook white beans on medium-low heat
8:17 Prepare a leafy, spriggy, coarse celery and parsley salad
9:00 Make a light aioli
10:45 Finish the slow cooked tuna, white beans, salad, and aioli
#SlowCookedTuna #PoachedTuna #AlisonRoman
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VIDEO CREDITS:
Director: Daniel Hurwitz
Editor: Grace Palmer
Director of Photography: Dennis Thomas
Sound: Brian Cushin
48 Comments
boop
Youre amazing. Your team is throwing all their shade, that should cool your apartment, into their editing.
ALI OLI or AI OLÍ?
Love your new place.. mazel tov
And this would be so good for salad nicoise. I am here for all the recipes that don't involve an oven …any time of year.
Instructions unclear….I finished all the tuna in one setting
I just made this and it was ah-may-zing!! I know it’s going to become a staple dish in my kitchen!
I know, aioli sounds way fancier than mayo, but quoting wikipedia here: Aioli, allioli or aïoli is a sauce made of garlic, salt, and olive oil and found in the cuisines of the northwest Mediterranean, from Valencia to Calabria. The names mean "garlic and oil" in Catalan/Valencian and Provençal. It is found in the cuisines of the Mediterranean coasts of Spain, France and Italy.
Yummy delicious
Just did this recipe! So yum!
❤️
My new love …slow cooked tuna albeit its super expensive here in the Bahamas
She’s not kidding about the onions being special…they are unreal!!! 💕🧅💕
Ok I just made this and I am a little bit ruined. Can no longer eat canned tuna now…
Well I just freaking heart you Alison Roman!! Looks amaze.
Tonight's dinner. I had room for Tuna and Swordfish.
Made this with fennel seeds and chili flakes so the oil can double up as dressing for your summer tomato salad! I also added fresh corn instead of beans. 11/10 highly recommended summer on a plate!
Great video! You're so fun to watch! I cooked a frozen ahi tuna steak in the sous vide; added seasoning, olive oil, herbs after it initially reached temp of 100F. I didn't use as much olive oil but cooled the tuna after cooking at 110F for an hour and it came out looking very similar to your video. Paired it with a mixed greens salad and lemony, ACV vinagrete at it was wonderful! Thanks for the inspiration!
Love the bowl you made the aioli in! Where is it from?
i made this and it was one of the best meals i've ever eaten and i felt so chic eating it
This was sooooooo good. Used aleppo chili flakes, ginger, thyme and lemon. totally forgot the garlic and it still turned out great
I made this with lemon and fennel seeds. Delicious! I am excited to figure out different ways to use the olive oil. Thank you for the great ideas!
I made this dish tonight and it is 10/10. I’ve never cooked tuna before and it was seriously amazing. Definitely make the aioli… it is perfection with the beans and fish.
This was unbelievably good. Best thing I’ve eaten in months.
This is actually a confit of tuna…just call it what it is, we can take it! 😎…Also, it's good as a sauce for penne with slivered sundried tomatoes and olio Santo, for the cold months.
I want to try this in my "crock pot". I know I will need to seriously monitor the cooking time on the tuna.
I make this with thyme, marjoram, fennel seed, coriander, and chili flakes and it's truly delicious. The herbs perfume the oil for the aioli (I make it with full olive oil and love how it turns out), and when you cook the beans in the oil, they pick up all that delicious herbaceousness. The celery salad and the beans and the chunks of red onion are almost as good as the tuna itself. (Tuna first, beans and celery salad second, red onion third). I squeeze lemon over the top of all of it and it IS mandatory.
Alison, i absolutely adore you and your videos/recipes. your ideas of saving the olive oil the tuna is cooked in is ingenious! i have kept this in the fridge and used it as a substitute for reg. olive oil, and the flavor and aroma of this is amazing. I need to make this again, not just for the tuna, but to have the reserved olive oil. I look forward to future videos, and wish you much success with future cookbooks. Let us know when you come to Chicago!
this girl LOVES beans!
I just got back from the fish market, making this today. Thanks Alison 😁
The mention of loving celery, a fact that I thought I'd share is that my elderly neighbor also loved celery so much that she named her daughter "Celery" because she said it sounded beautiful and loved the look of the green stalks and leaves hehe …
Y’all I try. I really do. I love these videos. I screwed up the banana pudding (pudding was gritty), I overcooked the potatoes in the 3 salads. But I nailed this. Every part is delicious! And together it is amaze-balls! Like 10/10. MAKE IT! You will not be sad.
I think Alison will singlehandedly keep the olive oil industry in business 😄
I made this tonight and it was phenomenal. I’ve never had e more luscious cooked tuna.
Literally JUST made this! OMG, I don’t know why I was skeptical (I’ve tried several recipes of yours that have always been a hit), but I was concerned about the oil. WHY?? This was AMAAAZING!! So easy, beautiful, full of flavor and delicious! So good, I don’t want to share this time with my family! Thanks for dropping this gem!❤️
Love the Peaches reference and thank you for your love of beans and CELERY! It makes me so happy.
Honestly I wish I had family like this woman.
Looks great! I would however suggest infusing that oil with all of those ingredients before you put the Tuna in. Thanks
hello, how do you rewarm the tuna?
This tuna is sooooo beautiful 💖
Honestly I find the tuna very dry (but maybe I didn't use enough oil —and it wasn't fish tail's but frozen tuna, so its my fault 😉 BUT THE AIOLI is THE BEST THING TO EAT with EVERYTHING. I have tried as a pasta sauce / or sandwich ^^ Thank you a lot (it was my first mayonnaise)
Beautiful dish! I love tuna
Where did you buy that top?!
I made this dish–every single component of it–this week. It is FANTASTIC. I swear, I could eat this aioli with a spoon! Thank you, Alison Roman.
Going to make this dish delicious
Made this last night. It was AMAZING!
Where can I get the I <3 TUNA shirt?!
I saw this and immediately had to make it for lunch on this 90 degree day – bless up!