Between this and the brothy beans and the shallot-anchovy whatever, you continue to make fancy things accessible and affordable without compromising quality. I can't wait to make this too!
I make this with thyme, marjoram, fennel seed, coriander, and chili flakes and it's truly delicious. The herbs perfume the oil for the aioli (I make it with full olive oil and love how it turns out), and when you cook the beans in the oil, they pick up all that delicious herbaceousness. The celery salad and the beans and the chunks of red onion are almost as good as the tuna itself. (Tuna first, beans and celery salad second, red onion third). I squeeze lemon over the top of all of it and it IS mandatory.
This is spectacular, wow! I can't wait to cook this recipe! :) Your recipes are so beautiful and mediterranean, I feel like you're taking us to Provence! Merci-Thank you! :))))
I love the Swedish Grebbestad anchovies on your stove top! Though I recommend to store it in the fridge as it is more sensitive than the typical anchovies in oil :)
If I think about tuna, the only thing comes to my mind is canned tuna, or tuna sashimi. Slow cooked tuna is defenetly a new method of cooking tuna for me, which makes me want to try it right away. Thank you Alison👍
I made this dish tonight and it is 10/10. I’ve never cooked tuna before and it was seriously amazing. Definitely make the aioli… it is perfection with the beans and fish.
Alison, I adore you! With this said: were you in some sort of speech therapist? Your pronunciation in this video is more relaxed, calm and I am able to pay more attention. Before, you spoke so fast and sort game me pikes of anxiety or I had to stop because it was too much. I ADORE YOU!
I know, aioli sounds way fancier than mayo, but quoting wikipedia here: Aioli, allioli or aïoli is a sauce made of garlic, salt, and olive oil and found in the cuisines of the northwest Mediterranean, from Valencia to Calabria. The names mean "garlic and oil" in Catalan/Valencian and Provençal. It is found in the cuisines of the Mediterranean coasts of Spain, France and Italy.
Thanks for another great video. There was a certain amount of dramatic tension centering around whether you were going to spill olive oil on your beautiful shirt-vest.
I personally loved the Drake reference. "One Dance" is one of my favorite kitchen cooking/dancing songs... And I know you are not a sandwich person, but leftovers from this dish would make a PERFECT pan bagnat!
"people love to ask me why I leave the paper on. it's less of why would I leave it on and more of why would I take it off?" am I the only one that thought she was poetic af when she said that?
I think you could - she has a recipe like this with salmon. BUT, I reckon the difference is the oil would taste far more fishy so not work aswell in the aioli. But, I could be wrong!
Why do I always see a bottle of Cali Ranch EVOO in American youtube cooking shows? Is it product placement? Is it what pro cooks usually use? Where I shop in Bklyn, I can get a nice buttery Portuguese oil for about the same price, and I like it better. (I'm totally going to make the dish which looks fab btw -- totally up my alley, as a fish fiend & bean fiend).
Your weekly videos have become THE highlight of my week.
Hubby asked...
Did Alison come out with a new video today?
Of course she did! 😘
To be honest I don't care what you make I just love your home movies. They are delightful.
same Sandra, same
same. love her!
I feel the same
I struggle with digestive issues and watching your videos makes me excited to eat. Thank you ❤️
I made this dish--every single component of it--this week. It is FANTASTIC. I swear, I could eat this aioli with a spoon! Thank you, Alison Roman.
Beautiful, healthy dish! Tuesdays were always just another day, now I look forward because of your videos!
I love the simplicity of your recipes, especially for a hot summer day.
Alison: Look at this beautiful tuna steak, warmed lovingly with these herbs and onions.
Me: You’re dripping oil on the flooooorrrrrr!!!!
A day in the life tbh
Can't wait to make this as soon as I get my hands on tuna. And of course I plan to advertise the recipe on TikTok!
Between this and the brothy beans and the shallot-anchovy whatever, you continue to make fancy things accessible and affordable without compromising quality. I can't wait to make this too!
I made this with lemon and fennel seeds. Delicious! I am excited to figure out different ways to use the olive oil. Thank you for the great ideas!
Must comment something before she is crowned the culinary queen of youtube but idk what
ily Alison, you are the best ❤
I made this tonight and it was phenomenal. I’ve never had e more luscious cooked tuna.
Alison, this is why we love you!!!!
Fish Tales is the best shop in Brooklyn! Love the shout-out.
I’ve made this a bunch of times and it’s seriously a perfect dish
Love the Peaches reference and thank you for your love of beans and CELERY! It makes me so happy.
Alison I love your videos so much! You are so light and ebullient, always perks up my day. Thanks
That plug about fish tails made me go, "Aww!, she's just precious"
THE BEAN QUEEN.
I make this with thyme, marjoram, fennel seed, coriander, and chili flakes and it's truly delicious. The herbs perfume the oil for the aioli (I make it with full olive oil and love how it turns out), and when you cook the beans in the oil, they pick up all that delicious herbaceousness. The celery salad and the beans and the chunks of red onion are almost as good as the tuna itself. (Tuna first, beans and celery salad second, red onion third). I squeeze lemon over the top of all of it and it IS mandatory.
This was unbelievably good. Best thing I’ve eaten in months.
She’s not kidding about the onions being special…they are unreal!!! 💕🧅💕
Alison your tote and your hair , it’s just great to see u in your kitchen
This is spectacular, wow! I can't wait to cook this recipe! :) Your recipes are so beautiful and mediterranean, I feel like you're taking us to Provence! Merci-Thank you! :))))
That's my favorite combination, Tuna, beans and celery salad. thank you
I love the Swedish Grebbestad anchovies on your stove top! Though I recommend to store it in the fridge as it is more sensitive than the typical anchovies in oil :)
Yesssss I’d so eat this over toasted sourdough, with the aioli on it!
If I think about tuna, the only thing comes to my mind is canned tuna, or tuna sashimi. Slow cooked tuna is defenetly a new method of cooking tuna for me, which makes me want to try it right away. Thank you Alison👍
u finally have a cozy comfy kitchen 😊
Made this last night. It was AMAZING!
This looks delicious! I can’t wait to try it myself!!
Well I just freaking heart you Alison Roman!! Looks amaze.
mmm aoli! love the idea.. thanks for showing us how to not only reduce waste but also get something extra wonderful out of it
Wow! Simple and exactly what I was looking for.
My favourite home movies on youtube. Hello from London : - )
i made this and it was one of the best meals i've ever eaten and i felt so chic eating it
Youre amazing. Your team is throwing all their shade, that should cool your apartment, into their editing.
Loooks so yummy. Gonna try this with hummus
Such a good idea!
LOVE fish tales!
That Peaches reference made me laugh out loud. This looks great!
Going to make this dish delicious
I made this dish tonight and it is 10/10. I’ve never cooked tuna before and it was seriously amazing. Definitely make the aioli… it is perfection with the beans and fish.
Wow! Would have never thought to slow cook tuna like this, its beautiful and I can't wait to make it
Cant wait to make it! Thanks!
I think Alison will singlehandedly keep the olive oil industry in business 😄
This looks delicious! Will definitely be trying it this weekend.
--Would love a duck recipe/ help understanding how to cook duck 😅
I just made this and it was ah-may-zing!! I know it’s going to become a staple dish in my kitchen!
Beautiful dish! I love tuna
That’s how I cook my tuna for a niçoise-esque potato salad! Ooffff it’s a good one. Love some slow loved tuna
This recipe looks delicious. But where is the garlic for the aioli?! 🧄!
Haven’t watched you videos in a few week but whoa new kitchen.
this girl LOVES beans!
Alison, I adore you! With this said: were you in some sort of speech therapist? Your pronunciation in this video is more relaxed, calm and I am able to pay more attention. Before, you spoke so fast and sort game me pikes of anxiety or I had to stop because it was too much. I ADORE YOU!
02:40 that new kitchen swagger
Yum - can't wait to make this!!
Just did this recipe! So yum!
Looks delishisly beautiful.
I know, aioli sounds way fancier than mayo, but quoting wikipedia here: Aioli, allioli or aïoli is a sauce made of garlic, salt, and olive oil and found in the cuisines of the northwest Mediterranean, from Valencia to Calabria. The names mean "garlic and oil" in Catalan/Valencian and Provençal. It is found in the cuisines of the Mediterranean coasts of Spain, France and Italy.
I agree garlic is a requirement for aioli. it looks delicious and it is not aioli it's mayonnaise
@@suzannecamhi3726 I mean, home made mayo? *chef's kiss
Looks amazing!
Will you maybe consider doing Home Movies every day? :D
Could for some reason really see this being added to menus by some sneaky chefs. And I might order it if I see it
Thanks for another great video. There was a certain amount of dramatic tension centering around whether you were going to spill olive oil on your beautiful shirt-vest.
Nobody more shocked than I to see that I didn’t
Hey Alison ! love your videos ✨ do you have any rice dish that you like !? if Yes, can you make it for us 😍 big Kiss
Looks amazing ! I will be making this soon, thanks!
If you wanted some color on the tuna, could you quickly sear it after? Or would it overcook too fast...
I'm making your buttery tomatoes with slow roasted chicken. Also with frizzled chickpeas. Love your book!!@ and these videos of course. Stay well
my british ears heard the first words of this video as "f*#! you", which I thought was a bold opening 🙃 fish looks so good tho.
Hahaha I can't un-hear it now X-D
Is that a tin of anchovies just chilling on top of your oven?
My new love …slow cooked tuna albeit its super expensive here in the Bahamas
Looks great! I would however suggest infusing that oil with all of those ingredients before you put the Tuna in. Thanks
"Life is like a hurricane, here in Brook-lyn....Ooh Fish Tales"
I personally loved the Drake reference. "One Dance" is one of my favorite kitchen cooking/dancing songs... And I know you are not a sandwich person, but leftovers from this dish would make a PERFECT pan bagnat!
J Martinez, my first thought exactly! An absolutely PERFECT pan bagnat!
@@elizabeth.ohmer.pellegrin Cannot wait to try it!
I want to try this in my "crock pot". I know I will need to seriously monitor the cooking time on the tuna.
fab!!
So basically you’ve made a confit tuna but not called it confit tuna :) still looks yummy Alison :)
"people love to ask me why I leave the paper on. it's less of why would I leave it on and more of why would I take it off?"
am I the only one that thought she was poetic af when she said that?
That vest is…an interesting choice.
I can’t be the only one who thought of Molly Baz’s dog the entire video
And I just walked by a beautiful tuna yesterday, thinking, "Would could I do???"
Must go back and get it!
Please I’m begging your for some merch including that tuna shirt 😭
The shallot pasta sweatshirt
Dill is going to get jealous of celery...
They get along, don’t worry!!
Nice new digs. You should do a tour
And this would be so good for salad nicoise. I am here for all the recipes that don't involve an oven ...any time of year.
What temperature should the oil be?...in reference to the tuna.
Love the bowl you made the aioli in! Where is it from?
hello, how do you rewarm the tuna?
soooo could we do the same thing with salmon steaks?
I think you could - she has a recipe like this with salmon. BUT, I reckon the difference is the oil would taste far more fishy so not work aswell in the aioli. But, I could be wrong!
Super👍💯
Can you use this method for any kind of fish?
Could you do this with Salmon?
love the new house, congrats on that. you do need to adjust the lighting. the fish isn't the only thing grey.
Alice, an American: I don't think I use an above average amount of oil.
The rest of the world: 👁 👁
👄
Would this work with salmon? Or is there another fish that wou?
I like to make the boop sound whenever I press the thumbs up button in these videos. *boop*
Why do I always see a bottle of Cali Ranch EVOO in American youtube cooking shows? Is it product placement? Is it what pro cooks usually use? Where I shop in Bklyn, I can get a nice buttery Portuguese oil for about the same price, and I like it better. (I'm totally going to make the dish which looks fab btw -- totally up my alley, as a fish fiend & bean fiend).
“How do I make it look worse?!” lmao
Fleabag has entered the chat
Where can I get the I
New kitchen?
Thought of a "Tuckus" apron?
❤️