Olive Oil Poached Tuna Infused with Thyme, Lemon, and Shallots

Ingredients

• 4 servings serving suggestion: sauteed broccoli rabe 
• 1 teaspoon pepper red crushed
• 2 pounds green lentils french
• 4 servings fleur del sel for seasoning
• 3 cloves garlic crushed peeled
• 6 cloves garlic chopped fine
• 4 servings kosher salt and pepper black freshly ground
• 0.5  optional: lemon sliced
• 4 servings rosemary stewed lentils 
• 0.5 cup olive oil extra-virgin
• 4 cups olive oil extra-virgin
• 4 sprigs rosemary chopped
• 2  shallots sliced
• 4  shallots finely chopped
• 10 sprigs thyme leaves 
• 1 cup tomato purée 
• 20 ounce sushi-grade tuna 

Equipment

• pot

Directions

1. Season the tuna with salt and pepper and set aside.
2. Combine the oil, thyme, lemon, garlic, red pepper and shallots in a large saucepot. Warm the oil over medium heat until it reaches 130 degrees F.
3. Let the flavors steep for 10 minutes. Re-test the temperature, adjusting the heat, if necessary. Submerge the tuna in the olive oil poaching liquid and cook until it is firm and medium-rare, approximately 5 minutes.
4. Remove the tuna from the oil. Slice each piece. Arrange the tuna medallions over stewed lentils accompanied by sauteed broccoli rabe.
5. Serve seasoned with Fleur de Sel and moistened with the olive oil poaching liquid.
6. Place the lentils in a pot.
7. Add enough cold water to cover them by 2 inches. Season the water with salt then simmer the lentils over medium-high heat, stirring frequently, until the lentils are chewy, about 15 minutes.
8. Drain the lentils and reserve.
9. Heat the olive oil in a medium pot, over medium-low flame.
10. Add the shallots, garlic, crushed red pepper, and rosemary. Cook stirring frequently until the shallots and garlic are golden, about 10 minutes.
11. Add the tomato puree and cook until it begins to concentrate, about 7 minutes. Then add the lentils. Stew the lentils in the sauce over a very low flame until they are fully tender but still holding their shape, about 10 minutes.
12. Serve warm.