TUNA CONFIT

Tuna Confit image

A delicious appetizer and a great change from the tuna tartare/tuna tataki that is on everyone's menu these days. From Chef Daniel Humm of Eleven Madison Park. The long prep time includes six hours marinating time. Pair with a chenin blanc

Provided by Chef Kate

Categories Tuna

Time 7h

Yield 6 serving(s)

Number Of Ingredients 12

Previous Next

Ingredients

1 lb fresh tuna
1 cup extra virgin olive oil
2 garlic cloves, smashed
3 sprigs fresh thyme
4 pieces lemon peel (4 2-inch strips)
4 teaspoons capers, drained, more for garnish
1/2 tablespoon shallot, minced
2 tablespoons Dijon mustard
1 tablespoon sherry wine vinegar
1/2 tablespoon chicken stock
3 1/2 tablespoons grapeseed oil
salt & fresh ground pepper

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.

Podius Divatus

[email protected]

This tuna confit is a great recipe for a special occasion. The fish is cooked slowly in oil, which makes it very tender and juicy. The confit oil is also very flavorful and can be used to make a delicious sauce.

Onetonymoe

[email protected]

I made this tuna confit for a dinner party and it was a huge success. The fish was cooked perfectly and the confit oil was delicious. I will definitely be making this again.

Agie Neira

[email protected]

This tuna confit is a great way to cook tuna. The fish is cooked slowly in oil, which makes it very tender and juicy. The confit oil is also very flavorful and can be used to make a delicious sauce.

Tem Ple

[email protected]

I've made this tuna confit several times now and it's always a hit. The fish is so tender and flavorful, and the confit oil is perfect for drizzling over the fish or using as a dipping sauce. I highly recommend this recipe!

Abdirahim Isse Addow

[email protected]

This recipe is a keeper! The tuna confit is so easy to make and it's absolutely delicious. I love that you can use any type of fish you like, so it's a great way to use up leftovers.

ahmad nasap

[email protected]

I made this tuna confit last night and it was a huge hit with my family. The fish was cooked perfectly and the confit oil was delicious. I will definitely be making this again.

Imran Tahsan

[email protected]

This tuna confit is amazing! The tuna is so tender and flavorful, and the confit oil is perfect for drizzling over the fish or using as a dipping sauce. I will definitely be making this again.

Name

Message