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Park City, Utah

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

Jul 17, 2011 in Food Network Community Toolbox on

I was serving seared tuna to a larger crowd and had a ton of tuna bits left over after I had trimmed the filets. Not wanting to waste the perfectly good trimmings, I found this recipe. I thought this was awesome. I will never buy canned tuna again. I did drain the cooked fish over night just to make sure the oil didn't become too much. Used it in"

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