TUNA CONFIT

Tuna Confit image

Provided by Florence Fabricant

Time 1h

Yield 6 servings

Number Of Ingredients 13

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Ingredients

1 pound fresh tuna
1 cup extra virgin olive oil
2 cloves garlic, smashed
3 sprigs fresh thyme
4 2-inch strips lemon peel
4 teaspoons capers, drained; more for garnish
1/2 tablespoon minced shallots
2 tablespoons Dijon mustard
1 tablespoon sherry vinegar
1/2 tablespoon chicken stock
3 1/2 tablespoons grape seed oil
Salt and ground black pepper
Toasted country bread for serving

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.

Nutrition Facts : @context http, Calories 481, UnsaturatedFat 37 grams, Carbohydrate 2 grams, Fat 45 grams, Fiber 1 gram, Protein 19 grams, SaturatedFat 6 grams, Sodium 316 milligrams, Sugar 0 grams, TransFat 0 grams

To'lqin

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I've never cooked tuna confit before, but this recipe made it easy. The fish was cooked perfectly and the confit oil was delicious. I used it to make a vinaigrette for a salad and it was amazing. I'll definitely be making this again.

Joseph Burnash

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This recipe is a bit time-consuming, but it's worth the effort. The tuna is incredibly tender and flavorful, and the crispy skin is the perfect finishing touch. I served this dish with a simple salad and it was a hit with my guests.

Mary Nyong

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I love this recipe! The tuna is always cooked perfectly and the confit oil is so flavorful. I use it to make a variety of dishes, from salads to pasta dishes. This is a great recipe for anyone who loves tuna.

Yohanna Ibrahim

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This recipe is a great way to cook tuna. The fish is cooked perfectly and the confit oil is delicious. I served this dish with roasted vegetables and it was a hit with my family.

narayan pachabhaiya

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This is my go-to recipe for tuna confit. The fish is always moist and flaky, and the skin is crispy and golden brown. The confit oil is also delicious. I use it to make a variety of dishes, from salads to pasta dishes.

Tikaram Baral

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Maka

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Musa Amtali

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Iv akter

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This recipe is a great way to cook tuna. The confit method results in a very moist and flavorful fish. The crispy skin is also a nice touch. I served this dish with roasted vegetables and it was a hit with my family.

Cimka Yare lyrics

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I followed the recipe exactly and the tuna turned out perfectly. It was flaky and moist, and the skin was crispy. The confit oil was also very flavorful. I used it to make a sauce for the tuna and it was delicious. I would definitely recommend this r

Lily Schardan

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This dish was a bit more work than I expected, but it was totally worth it! The tuna was cooked to perfection and the confit oil was delicious. I used it to make a vinaigrette for a salad and it was amazing. I'll definitely be making this again, but

Rabindra Koju

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I was a bit hesitant to try this recipe because I'm not a huge fan of tuna, but I'm so glad I did! The confit method transformed the tuna into a completely different dish. It was incredibly tender and flavorful, and the crispy skin was the perfect fi

Aden Bowman

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This recipe is a keeper! I've made it several times now, and it always turns out perfectly. The tuna is always moist and flaky, and the confit oil is incredibly flavorful. I love serving this dish with roasted vegetables or a simple salad.

matthew edjeko

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I'm always looking for new and exciting ways to cook tuna, and this recipe definitely delivered! The confit method resulted in incredibly tender and flavorful fish. The crispy skin added a nice contrast in texture. Overall, this dish was a hit with m

Rijhan Mallik

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This tuna confit recipe is a true gem! The fish was cooked to perfection, with a flaky texture and a rich, buttery flavor. The combination of herbs and aromatics created a delightful aroma and enhanced the taste of the tuna beautifully. I highly reco

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