Uploaded July 2021 | Updated September 2026, 1 week ago

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This slow-cooked tuna with red onion, herbs, white beans, and aioli is about as dreamy as summer dinners come. The tuna steak (no, it’s not fishy) cooks low and slow in olive oil, making it nearly impossible to overcook. The oil is filled with plenty of aromatics, which flavor everything it touches, from the tuna to the beans to the aioli we make with it. It’s perfect for that I’m-not-turning-on-the-oven weather, and it’s unbelievably good for being so simple.


RECIPE & INGREDIENTS:
anewsletter.alisoneroman.com/p/slow-cooked-tuna


VIDEO CHAPTERS:
0:00 Fish Tales ❤️
0:35 Home Movies with Alison Roman
0:45 Intro to Slow Cooked Tuna
1:45 Season the tuna and add to pot with olive oil, red onion, and aromatics
5:35 Reduce the heat and flip the tuna, then take off the heat
7:00 Plate the tuna, transfer the oil, and cook white beans on medium-low heat
8:17 Prepare a leafy, spriggy, coarse celery and parsley salad
9:00 Make a light aioli
10:45 Finish the slow cooked tuna, white beans, salad, and aioli


#SlowCookedTuna #PoachedTuna #AlisonRoman


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VIDEO CREDITS:
Director: Daniel Hurwitz
Editor: Grace Palmer
Director of Photography: Dennis Thomas
Sound: Brian Cushin