Olive OilPoached Tuna with Fennel, Orange, and Olive Salad

1. 1

   Prepare a low heat fire (190 to 210F) in a wood-fired oven or cooker and use a grate to prepare for cooking with indirect heat.

2. 2

   Rinse the tuna and pat dry.

3. 3

   Rub sea salt on all sides and let stand at room temperature for 1 hour.

4. 4

   Choose an 8-inch glazed earthenware baking dish that the fish fits snugly into.

5. 5

   Add the garlic, bay leaf, capers, orange zest, fennel fronds, and white peppercorns to the dish.

6. 6

   Place the tuna on top and add enough olive oil to cover.

7. 7

   Cover tightly with aluminum foil.

8. 8

   Place on a grate in the oven or in a covered cooker over indirect heat to poach for 45 to 55 minutes, until cooked through.

9. 9

   Meanwhile, combine all the ingredients for the salad, adding salt and pepper to taste.

10. 10

    Set aside at room temperature.

11. 11

    Test the fish for doneness after 35 minutes; it should be firm to the touch on the outside and still pink on the inside.

12. 12

    Remove from the heat and let cool for 5 minutes.

13. 13

    Drain the fish, reserving the olive oil, and break or cut it into serving-size pieces.

14. 14

    To make the dressing, whisk 3 to 4 tablespoons of the poaching olive oil into the vinegar and dress the salad.

15. 15

    Taste and adjust the seasoning.

16. 16

    Arrange the arugula on each plate, top with pieces of the poached fish, and then spoon on the salad.

17. 17

    Garnish with the parsley and dust with sea salt.

* Per serving · 4 servings · Values may vary.