AIP Olive-Oil-Poached Tuna with Cassava Mash and Garlicky Wilted Chard

Instructions

1. 01

   Bring a small pot of salted water to a boil. Add the cassava cubes and cook 18 minutes, until fork-tender. Drain.

2. 02

   While the cassava cooks, combine the 18g of olive oil, 2 smashed garlic cloves, the rosemary sprig, the thyme sprig, and half the lemon juice in a small heavy saucepan. Warm gently over low heat 4 minutes, just to infuse — never let the oil sizzle.

3. 03

   Pat the tuna pieces dry. Season with sea salt. Slide them into the warm infused oil. Hold the heat very low (the oil should look still, not bubbling) and poach 6-8 minutes for medium, turning once at minute 4. Remove the tuna to a warm plate; reserve the infused oil.

4. 04

   Mash the drained cassava with the bone broth and a generous pinch of salt until smooth. Add 1 teaspoon of the reserved infused oil and stir through.

5. 05

   While the cassava finishes, heat the 6g of olive oil in a small skillet over medium heat. Add the minced garlic clove and the chard stems; cook 2 minutes. Add the chard leaves and a pinch of salt and toss until wilted, about 90 seconds.

6. 06

   Spoon the cassava mash onto the plate. Lay the tuna pieces alongside. Pile the wilted chard next to the tuna. Drizzle a little of the reserved infused oil over the tuna, finish with the remaining lemon juice, the lemon zest, and the parsley.