Ingredients
6 ahi tuna fillets, 6 oz and 1" thick
4 c olive oil (not extra virgin)
1 fresh rosemary sprig
2 garlic cloves
1/4 t red pepper flakes
Salsa verde for serving
Preparation
Season tuna fillets on both sides w salt and black pepper. Set aside.
In deep grying pan over med heat, combine oil, rosemary, garlic, and red pepper; heat for to 200'
Carefully place 3 tuna fillets in oil; cook, turning once if needed, 4-6 min for rare. (Tuna will continue to cook after being removed from oil) Using slotted spatula, transfer tuna to cutting board. Reheat oil and cook remaining tuna.
Cut tuna into slices 1/2" thick. Serve at room temp w salsa verde. Can be refrigerated overnight. Remove from frig 30 min before serving
