This recipe is easy to make and really tasty! Try it out!


  • 2 cups (500ml) olive oil (or enough to cover tuna)
  • 2 garlic cloves, lightly bruised
  • Thinly sliced rind and juice of 1 lemon
  • 4 tuna steaks (about 250g each)
  • 4 spring onions, thinly sliced
  • 200g baby artichoke hearts preserved in olive oil, drained
  • 1/3 cup (40g) small black olives
  • 1/4 cup chopped flat-leaf parsley


  1. Place oil in a heavy-based frypan, large enough to hold the tuna in a single layer. Add garlic cloves and lemon zest. Heat on the lowest induction setting until the oil reaches body temperature (37.5°C), test this using a deep-fryer thermometer. Season tuna and place in the oil in a single layer (the oil should completely cover the fish). Cook for 10 minutes, then add spring onion, artichokes and olives.
  2. Cook for a further 5 minutes, then transfer the fish and vegetables to serving plates. Drizzle with a little of the poaching oil and lemon juice, sprinkle with the parsley and serve.