Best 6 Tuna Confit Recipes

HERB CRUSTED SEARED TUNA WITH WASABI MAYONNAISE, GINGER CONFIT ON ENDIVE

Steps:

• Have tuna sliced as thick as possible cutting against the grain into 1 1/2-inch rectangular pieces. Rub the fish with olive oil and roll in thyme, peppercorns, salt, and pepper. On a very hot grill sear the fish on each side for 30 seconds to 1 minute depending upon the desired doneness. Set aside and slice into 1-inch thick pieces.
• For wasabi mayonnaise, start with 1 tablespoon of wasabi powder mixed with mayonnaise and add more, if desired, to taste.
• Slice ginger into very thin sticks about 1-inch long. Place ginger, sugar, water and lemon juice into heavy saucepan and reduce to thick syrup. Be careful not to boil past medium ball state.
• On individual washed white endive leaves place fish. Garnish with wasabi mayonnaise that has been put in a squeeze bottle and finish with a few pieces of ginger confit.

TUNA CONFIT

Steps:

• Place tuna in a bowl, cutting it into several pieces if necessary. Add olive oil, the garlic, thyme and lemon peel. Cover, and marinate 6 hours, refrigerated or at room temperature, or overnight in the refrigerator.
• Transfer contents of bowl to a saucepan, bring to a simmer, lower heat and cook 5 minutes. Shut off heat. Tuna will still be pink in middle. Let cool 30 minutes.
• Remove tuna, drain well, transfer to a bowl and mash coarsely with a fork. Fold capers, shallots, mustard and sherry vinegar into tuna. Whisk 2 tablespoons of the olive oil with chicken stock and grape seed oil. Fold into tuna. Season with salt and pepper. (Mixture should be fairly loose.)
• To serve at once, place mounds of tuna on each of 6 salad plates, scatter with more capers and serve with toast, as a first course. Otherwise, refrigerate tuna until 30 minutes before serving; then divide onto plates and serve.

TUNA CONFIT

Steps:

• Place tuna in a bowl, cutting it into several pieces if necessary.
• Add olive oil, the garlic, thyme and lemon peel.
• Cover, and marinate 6 hours, refrigerated or at room temperature, or overnight in the refrigerator.
• Transfer contents of bowl to a saucepan, bring to a simmer, lower heat and cook 5 minutes.
• Shut off heat(tuna will still be pink in middle); let cool 30 minutes.
• Remove tuna (reserving two tablespoons of the olive oil mixture), drain well, transfer to a bowl and mash coarsely with a fork.
• Fold capers, shallots, mustard and sherry vinegar into tuna.
• Whisk the 2 tablespoons of the olive oil with chicken stock and grape seed oil.
• Fold into tuna.
• Season with salt and pepper (mixture should be fairly loose).
• To serve at once, place mounds of tuna on each of 6 salad plates, scatter with more capers and serve with toast/crostini, as a first course.
• Otherwise, refrigerate tuna until 30 minutes before serving; then divide onto plates and serve.

RARE TUNA CONFIT

Steps:

• Season tuna steaks with salt and pepper. Place in a heatproof container, just large enough to fit steaks in a single layer. In a small saucepan over medium heat, heat remaining ingredients until garlic cloves begin to turn golden brown. Pour mixture over tuna; it should cover the fish.
• Cover and refrigerate for 24 hours. To serve, thinly slice the tuna and lay over dressed salad greens.

RARE TUNA CONFIT

Steps:

• Season tuna steaks with salt and pepper. Place in a heatproof container, just large enough to fit steaks in a single layer. In a small saucepan over medium heat, heat remaining ingredients until garlic cloves begin to turn golden brown. Pour mixture over tuna; it should cover the fish. Cover and refrigerate 24 hours. To serve, thinly slice tuna and lay over dressed salad greens.

TUNA CONFIT

Steps:

• place tuna in bowl, cutting into several pieces. add olive oil, garlic, thyme and lemon peel. cover, marinate 6 hours or overnight refrigerated. transfer contents to saucepan, bring to simmer, lower heat and cok 5 minutes. remove tuna, drain well, transfer to a bowl and mash coarsely with fork. fold in capers, shallots, mustard and vinegar. whisk 2 tablespoons olive oil with chicken stock and grape seed oil, and fold into tuna. season with salt and pepper. serve at once with toast and a few capers, or refrigerate until 30 minutes before serving.