TUNA CONFIT
Provided by Florence Fabricant
Categories project, appetizer
Time 1h
Yield 6 servings
Number Of Ingredients 13
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
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Chukwuemeka Christopher
[email protected]This is my new favorite way to cook tuna. It's so easy and delicious, and I'm sure I'll be making it again and again.
Joseph Paz
[email protected]This tuna confit is a great way to impress your guests. It's elegant and delicious, and it's sure to be a hit.
Kingsley Samuel
[email protected]I love the crispy skin on this tuna confit. It's the perfect contrast to the tender and flavorful fish.
M Ahseeb
[email protected]This is a great recipe for beginners. It's easy to follow and the results are amazing.
I am meemo
[email protected]I'm not a huge fan of fish, but I really enjoyed this tuna confit. It's very flavorful and the sauce is delicious.
Mohamed people Ali khan
[email protected]This tuna confit is a great way to use up leftover tuna. It's also a great way to add some variety to your meals.
Abdul Muheet khan
[email protected]I'm always looking for new and interesting ways to cook tuna, and this recipe definitely fits the bill. It's unique and flavorful, and I'm sure I'll be making it again soon.
Regina Taylor
[email protected]I love that this recipe can be made ahead of time. It's perfect for busy weeknights when I don't have a lot of time to cook.
Cameron Lothian
[email protected]This is a great recipe for a special occasion. It's elegant and delicious, and it's sure to impress your guests.
william osei-boakye
[email protected]I'm not a big fan of tuna, but I really enjoyed this dish. The confit process really mellows out the flavor of the tuna, and the sauce is very flavorful.
Gaserona Baleni
[email protected]I've never had tuna confit before, but I'm glad I tried this recipe. It's absolutely delicious! The tuna is so tender and flavorful, and the sauce is amazing.
Jordan Ernst
[email protected]This is my new favorite way to cook tuna. It's so easy and flavorful. I've already made it several times, and I'm sure I'll be making it again and again.
Jase Williams
[email protected]I made this tuna confit for a dinner party, and it was a huge success. Everyone loved it! I especially enjoyed the crispy skin on the tuna.
Olajire Awotedu
[email protected]I love the simplicity of this recipe. It only requires a few ingredients, and it's easy to make. The hardest part is waiting for the tuna to confit, but it's worth the wait.
James McNee
[email protected]I followed the recipe exactly and the tuna confit turned out perfectly. The sauce was rich and flavorful, and the tuna was flaky and tender. I served it with roasted vegetables and mashed potatoes, and it was a hit with my family.
CHAIMA Boulabiar
[email protected]This tuna confit is a delightful dish that showcases the delicate flavor of tuna in a rich and flavorful sauce. The slow-cooking process ensures that the tuna remains tender and moist, while the confit oil infuses it with a delicious depth of flavor.