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Oil-Poached Tuna with Fennel and Orange
In this clever one-pot dish, Grace Parisi poaches fennel, shallots and orange zest in extra-virgin olive oil. She then cooks a tuna steak in that oil, making the fish incredibly moist and flavorful.
tuna steak, olive oil, canola oil, bulb fennel, shallots, chiles, orange, bay leaf, lemon juice, parsley, blood orange