Game & Fish Dish
POACHED TUNA IN OLIVE OIL
•
¼ cup capers, rinsed and drained
¼ cup capers, rinsed and drained •4 1-inch thick Tuna fillets
4 1-inch thick Tuna fillets •1½ teaspoons salt
1½ teaspoons salt •½ teaspoons freshly ground pepper
½ teaspoons freshly ground pepper •1½ large lemons, thinly sliced crosswise
1½ large lemons, thinly sliced crosswise •¼ cup fresh flat leaf parsley
¼ cup fresh flat leaf parsley •2 cups extra-virgin olive oil
2 cups extra-virgin olive oilPreheat oven to 250 degrees. Sprinkle fish fillets with salt and pepper. Set aside at room temperature for 10 minutes.
In an 8-inch square glass baking dish, arrange fish fillets in a single layer on top of lemon slices. Sprinkle the capers over fish.
Arrange remaining lemon slices over capers. Sprinkle layers with 3 tablespoons of parsley.
Pour oil over layers. Bake fish in preheated oven, uncovered, until fish is cooked through and flakes when pricked with a fork, 60 to 75 minutes. Transfer fish fillets to individual plates.
Spoon some of the lemon slices, capers and oil over each fillet. Sprinkle fish with remaining 1 tablespoon of the parsley. Serve immediately.
