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1
Season the tuna with salt and pepper and set aside.
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2
Combine the oil, thyme, lemon, garlic, red pepper and shallots in a large saucepot.
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3
Warm the oil over medium heat until it reaches 130 degrees F. Let the flavors steep for 10 minutes.
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4
Re-test the temperature, adjusting the heat, if necessary.
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5
Submerge the tuna in the olive oil poaching liquid and cook until it is firm and medium-rare, approximately 5 minutes.
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6
Remove the tuna from the oil.
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7
Slice each piece.
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8
Arrange the tuna medallions over stewed lentils accompanied by sauteed broccoli rabe.
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9
Serve seasoned with Fleur de Sel and moistened with the olive oil poaching liquid.
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10
Cook's Note: Think of the olive oil and herbs in this case as a tea.
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11
The basic idea of this dish is to have the cooking temperature very low.
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12
The tuna's exterior cooks while the interior maintains a consistent temperature.
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13
I find that this method avoids the metallic taste found in seared tuna.
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14
Place the lentils in a pot.
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15
Add enough cold water to cover them by 2 inches.
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16
Season the water with salt then simmer the lentils over medium-high heat, stirring frequently, until the lentils are chewy, about 15 minutes.
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17
Drain the lentils and reserve.
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18
Heat the olive oil in a medium pot, over medium-low flame.
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19
Add the shallots, garlic, crushed red pepper, and rosemary.
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20
Cook stirring frequently until the shallots and garlic are golden, about 10 minutes.
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21
Add the tomato puree and cook until it begins to concentrate, about 7 minutes.
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22
Then add the lentils.
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23
Stew the lentils in the sauce over a very low flame until they are fully tender but still holding their shape, about 10 minutes.
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24
Serve warm.
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25
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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26
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
