Tuna Confit

Recipe by Chef Kate
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 7hrs
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
Advertisement