I haven't used this tuna in a salad. The flavor was so good, it was a lucky thing it even made it to the table, as I kept finding "scraps" to nibble on. Good as it is with a salad, but let us know how you like it in a salad.
Ingredients
- a 1-lb., 1" thick tuna steak
- 1-1/2 Tblsp coarse Kosher salt
- 4 basil stems, washed well, patted dry and bruised
- 4 fresh thyme stems (as above)
- 4 bayleaves, crumbled coarse
- 1/2 medium onion, cut into 1/4" slices
- 4 garlic cloves, quartered lengthwise
- 1/2 tsp whole black peppercorns
- 3-1/2 cups mild olive oil
Directions
Sprinkle both sides of fish evenly with coarse salt. Chill fish, covered, at least 12 hours and up to 24. In a 2 or 2-1/2 qt. saucepan combine remaining ingredients and cook at a bare simmer 5 min. Do not brown onion or garlic. Pat fish dry between paper towels and cook in oil mixture at a bare simmer, turning once, 10 minutes for medium. Transfer fish with slotted spatula to a large plate. Cool oil mixture to room temperature and pour through a fine sieve. (Fish may be kept in oil, covered and chilled up to 3 days.) Serve fish at room temperature. Serves 4.
Oil should be kept chilled and used for salads.
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Submitted 6/13/05.
Source: California Culinary Institute, St. Helena
Submitted By: Liz Villager
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Tuna Confit