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If you’ve been cooking along with Chef Tracey Shepos in our recent classes—whether it was the pillowy potato gnocchi or handmade orecchiette—you already know she has a knack for turning humble ingredients into memorable meals. This time, she’s sharing one of her most elegant (yet surprisingly simple) recipes: Olive Oil–Poached Tuna with Garden Vegetable Escabeche.
This dish celebrates California’s peak summer produce while showcasing a delicate, Mediterranean-inspired method of cooking tuna. Slowly poached in fragrant olive oil with citrus and herbs, the tuna becomes buttery and melt-in-your-mouth tender. Served over a velvety white bean purée and topped with a vibrant medley of garden vegetables, it’s a plate that’s as beautiful as it is flavorful.
Whether you’re planning a summer dinner party or just looking to elevate a weeknight meal, this is a recipe worth mastering. It’s colorful, make-ahead friendly, and full of the kind of layered flavor that makes seasonal cooking so special. So pour a glass of wine, cue up the class, and get ready to bring this chef-driven dish to life in your own kitchen.
Why You’ll Love This Recipe
Olive oil–poached tuna is a simple yet flavorful dish that highlights the delicate texture of the fish. Slowly cooking the tuna in olive oil keeps it tender and juicy without the risk of overcooking. The bright, fresh garden vegetable escabeche adds a nice contrast, while the creamy white bean purée provides a smooth, comforting base. It’s a recipe that’s easy to prepare ahead and works well served warm or chilled, making it perfect for a variety of occasions. Overall, it’s a balanced and approachable dish that feels special without being complicated.
Key Ingredients
Ahi tuna is the centerpiece of this dish, gently poached in extra-virgin olive oil infused with thyme and bay leaves for subtle herbal notes. The garden vegetable escabeche adds a fresh, tangy crunch, while the white bean purée brings a creamy, citrusy balance to the plate.
Ingredients include:
- Fresh ahi tuna fillet
- High-quality extra-virgin olive oil
- Fresh thyme and bay leaves
- A mix of shaved summer squash, fennel, pearl onions, and radishes for the escabeche
- White beans, Meyer lemon olive oil, and crème fraîche for the purée
How to Make Oil-Poached Tuna
Start by soaking the white beans overnight to soften them. The next day, simmer the beans with garlic and bay leaf until tender, then blend them with Meyer lemon olive oil and crème fraîche to create a smooth, creamy purée.
Next, prepare the escabeche vegetables by gently cooking pearl onions, fennel, and baby carrots in olive oil and white verjus until just tender, then stir in fresh radishes, celtuce, oregano, and lemon zest for bright, fresh flavors.
For the tuna, heat extra-virgin olive oil with thyme, bay leaves, and lemon slices until it reaches 200°F. Lower the heat, gently poach the ahi tuna for about 4 minutes until the center remains slightly pink, then flake the tuna into large chunks.
To serve, spread the white bean purée on a platter, top with the poached tuna, and spoon the escabeche vegetables over everything. This dish can be enjoyed immediately, chilled, or at room temperature.
Olive Oil-Poached Tuna
Recipe Type:
Main Dish
Prep Time:
15 minutes
Cook Time:
55 minutes
Total Time:
70 minutes
Servings:
4
Ingredients
For the white bean puree:
1 cup dried small white beans (such as French Navy)picked over and rinsed
1 bay leaf 2 cloves garlic
1 tablespoon extra-virgin olive oil
2 teaspoons kosher salt
1⁄2 cup Meyer lemon olive oil
1 tablespoon creme fraiche
For the escabeche vegetables:
3 tablespoons extra-virgin olive oil
3 tablespoons white verjus
1 bay leaf 1 tablespoon kosher salt
1⁄4 cup shaved pearl onion (2 large pearl onions)
1 clove garlic, shaved
1⁄3 cup shaved baby carrot (4 baby carrots)
3⁄4 cup shaved fennel (about 1 small bulb)
1⁄2 cup sliced summer squash, in 1⁄2-inch-thick rounds
1⁄3 cup cut green beans, in 1-inch pieces
1⁄4 cup shaved radish (about 3 radishes)
1⁄2 cup peeled and shaved celtuce
1 tablespoon chopped fresh oregano
1 tablespoon finely grated lemon zest
For the oil-poached tuna:
1 lemon, thinly sliced crosswise
4 cups extra-virgin olive oil
4 fresh thyme sprigs
2 bay leaves
1 lb ahi (yellowtail) tuna fillet, 1 inch thick, cut into 4 equal portions
1⁄2 teaspoon kosher salt
Instructions
To prepare the white bean puree:
- Combine the beans and 4 cups water in a covered container and refrigerate overnight.
- The following day, drain the beans, transfer to a 2-qt pot, and add 4 cups water, the bay leaf, garlic, and extra-virgin olive oil.
- Bring to a boil over medium-high heat, skimming off any foam that forms on the surface.
- Reduce the heat to a low simmer and cook uncovered for about 45 minutes, until the beans are tender.
- Remove from the heat, add the salt, and let cool slightly. Drain the beans into a sieve placed over a bowl and discard the bay leaf.
- In a blender, combine the beans, 3/4 cup of the bean liquid, the lemon, olive oil, and crème fraîche and process to a smooth puree. The puree can be made up to 3 days in advance; store in an airtight container in the refrigerator.
To prepare the escabeche vegetables:
- In a small pot, combine the olive oil, verjus, and bay leaf over medium-low heat and cook just until the mixture begins to bubble at the sides of the pot.
- Add the salt, onion, garlic, carrot, and fennel and cook over low heat for 3 minutes. Remove from the heat and add the squash and green beans.
- Cover and let sit for 10 minutes.
- Add the radish, celtuce, oregano, and lemon zest.
To prepare the tuna:
- Put the lemon slices on the bottom of a stainless-steel sauté pan.
- Add the oil, thyme, and bay leaves, place over medium-low heat, and slowly heat the oil to 200°F on an instant-read thermometer.
- Reduce the heat to low, add the tuna, and cook for 4 minutes.
- Using a spatula, gently transfer the tuna to a plate and then test a piece by breaking it apart.
- The center should be slightly pink and translucent. Let rest for 1 minute, then flake all of the portions into large chunks and season with the salt. The leftover oil can be strained and refrigerated in an airtight container and then reused for poaching tuna up to three more times.
- To serve: Spoon 2 cups of the bean puree onto a large platter. Top with the tuna and spoon the escabeche vegetables over the top. The dish can be served immediately, at room temperature, or chilled.
How to Pair Wine with Ahi Tuna
Poached tuna in olive oil is rich but gentle, and it really loves a Chardonnay wine that can balance that richness without overwhelming it. Looking for the best Chardonnay under 20$? Kendall-Jackson’s Grand Reserve Chardonnay fits the bill perfectly — it’s got that creamy, buttery vibe with just enough oak and ripe fruit to play off the silky tuna and the fresh, bright flavors of the escabeche vegetables. Every sip feels like it lifts the dish and cleans your palate for the next bite.
What about the best Chardonnay under $30? If you want something a little lighter, the Vintner’s Reserve Chardonnay is a great pick. It’s crisper, with bright citrus and green apple notes that highlight the lemon zest and fresh herbs in the recipe. It’s fresh and lively enough to brighten the whole plate without stealing the show.
Honestly, either wine will bring out the best in this dish — one leans into the creamy side, the other keeps things zesty and fresh. You really can’t go wrong.
