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