Tuna Confit Recipes

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TUNA CONFIT



Tuna Confit image

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

Provided by Chef Kate

Categories     Tuna

Time 7h

Yield 6 serving(s)

Number Of Ingredients 12

1 lb fresh tuna
1 cup extra virgin olive oil
2 garlic cloves, smashed
3 sprigs fresh thyme
4 pieces lemon peel (4 2-inch strips)
4 teaspoons capers, drained, more for garnish
1/2 tablespoon shallot, minced
2 tablespoons Dijon mustard
1 tablespoon sherry wine vinegar
1/2 tablespoon chicken stock
3 1/2 tablespoons grapeseed oil
salt & fresh ground pepper

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 (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.

TUNA CONFIT



Tuna Confit image

Provided by Florence Fabricant

Categories     project, appetizer

Time 1h

Yield 6 servings

Number Of Ingredients 13

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

RARE TUNA CONFIT



RARE TUNA CONFIT image

Categories     Salad     Fish

Yield 4 servings

Number Of Ingredients 9

2 10-ounce sushi-grade tuna steaks, 1-inch thick
Kosher salt and fresh pepper
2 cups extra virgin olive oil
1 bay leaf
15 black peppercorns
1 star anise
2 cloves
2 sprigs thyme
4 cloves garlic

Steps:

  • Season tuna steaks with salt and pepper. Place in a heatproof container, just large enough to fit steaks in a single layer. In a small saucepan over medium heat, heat remaining ingredients until garlic cloves begin to turn golden brown. Pour mixture over tuna; it should cover the fish. Cover and refrigerate 24 hours. To serve, thinly slice tuna and lay over dressed salad greens.

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