Tuna Confit

READY IN: 7hrs
Recipe by Chef Kate

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

Top Review by rosslare

I really wanted to like this recipe, but unfortunately it turned out to be not worth the effort for us. Fresh tuna seems a bit of waste in this, as it gets mashed up once cooked, so tinned tuna could work out just as well. Needs more flavor, as well. Sorry!

Ingredients Nutrition


  1. Place tuna in a bowl, cutting it into several pieces if necessary.
  2. Add olive oil, the garlic, thyme and lemon peel.
  3. Cover, and marinate 6 hours, refrigerated or at room temperature, or overnight in the refrigerator.
  4. Transfer contents of bowl to a saucepan, bring to a simmer, lower heat and cook 5 minutes.
  5. Shut off heat(tuna will still be pink in middle); let cool 30 minutes.
  6. Remove tuna (reserving two tablespoons of the olive oil mixture), drain well, transfer to a bowl and mash coarsely with a fork.
  7. Fold capers, shallots, mustard and sherry vinegar into tuna.
  8. Whisk the 2 tablespoons of the olive oil with chicken stock and grape seed oil.
  9. Fold into tuna.
  10. Season with salt and pepper (mixture should be fairly loose).
  11. 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.
  12. Otherwise, refrigerate tuna until 30 minutes before serving; then divide onto plates and serve.

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