Poached Tuna With Warm Squash, Corn, And Potato Salad Recipe

Name: Poached Tuna With Warm Squash, Corn, And Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ears corn, kernels cut from the cobs; Salt; Good olive oil; 3 medium yellow squash or zucchini, trimmed and each cut lengthwise into 6 wedges; 2 medium white potatoes, cut into 1/2-inch cubes; 1 pound tuna, cut 1-inch thick (probably 2 pieces); 6 sprigs thyme; 2 garlic cloves, lightly crushed; 1 dried chile; 1 small shallot, thinly sliced; 1 lemon, cut into 4 quarters

Servings: persons

4 ears corn, kernels cut from the cobs
Salt
Good olive oil
3 medium yellow squash or zucchini, trimmed and each cut lengthwise into 6 wedges
2 medium white potatoes, cut into 1/2-inch cubes
1 pound tuna, cut 1-inch thick (probably 2 pieces)
6 sprigs thyme
2 garlic cloves, lightly crushed
1 dried chile
1 small shallot, thinly sliced
1 lemon, cut into 4 quarters

1
Heat the oven to 375 degrees. Spread the corn on a baking sheet. Season with salt and lightly dress with olive oil, tossing to coat. Spread the squash strips on one half of another baking sheet, and the cubed potatoes on the other half. Also season with salt and dress with oil. Place both baking sheets in the oven and roast until the corn begins to brown (about 15 minutes), and the squash is brown and the potatoes are crisp (about 30 minutes). Remove from the oven and as soon as the squash is cool enough to touch, cut the wedges crosswise into chunks.
2
Meanwhile, lay the tuna in a single layer in a saucepan that fits it snugly. Wedge the thyme, garlic, and chile wherever they'll fit. Season with tuna with salt, then generously douse the tuna with olive oil -- it should come up about 1/4 inch on the side of the pan. Lift a corner of each piece of tuna and tilt the pan so the oil spreads under the fish as well.
3
Place the tuna over low heat and gently cook the tuna, spooning the hot oil over the top of the tuna as well -- the oil should never boil. As soon as the fish is half cooked through (5 to 10 minutes), turn the tuna pieces and cook the other side. You want the tuna to be a faint pink in the center when it's done.
4
While the tuna and vegetables are still warm, it's time to plate the dish! Spoon a bed of potatoes on each plate. Cover with a healthy smattering of squash and corn. Scatter some shallot over the corn and squash. Top with the tuna, broken into pieces. Spoon a little of the tuna cooking oil over the fish and vegetables. Serve with a lemon wedge.

339

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 ears corn, kernels cut from the cobs, Salt, Good olive oil, 3 medium yellow squash or zucchini, trimmed and each cut lengthwise into 6 wedges, and more.

Yes, Poached Tuna With Warm Squash, Corn, And Potato Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Poached Tuna With Warm Squash, Corn, And Potato Salad

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