TUNA CONFIT RECIPES

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TUNA CONFIT RECIPE - FOOD.COM



Tuna Confit Recipe - Food.com 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

Total Time 7 hours

Prep Time 30 minutes

Cook Time 6 hours 30 minutes

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.

Nutrition Facts : Calories 503.6, FatContent 47.8, SaturatedFatContent 6.7, CholesterolContent 28.8, SodiumContent 144.4, CarbohydrateContent 1, FiberContent 0.2, SugarContent 0.2, ProteinContent 18

TUNA CONFIT RECIPE - OLIVEMAGAZINE



Tuna Confit Recipe - olivemagazine image

Check out this easy yet impressive tuna confit recipe. Confiting the tuna gives it a lovely melting texture – you can serve the fish warm with green beans and a drizzle of balsamic, or cold as the basis of a superior salad niçoise

Provided by OLIVEMAGAZINE.COM

Categories     Fish and seafood

Total Time 25 minutes

Number Of Ingredients 8

sea salt flakes 1 tbsp
caster sugar ½ tsp
oregano a few sprigs
tuna 4 thick steaks
lemon 1, peeled into 6 strips
black peppercorns 8
fennel seeds ½ tsp
olive oil, see notes below

Steps:

  • Mix together the salt, sugar and most of the oregano sprigs, and rub all over the tuna steaks. Put the steaks in an ovenproof dish in which they fit fairly snugly. Scatter the lemon peel, peppercorns and fennel seeds on top, cover and leave in the fridge for 2 hours. Take out of the fridge and leave at room temperature for 30 minutes.
  • Heat the oven to 150C/fan 130C/gas 2. Pour over enough olive oil to just cover the tuna, then cook in the oven for 15 minutes. Take out and leave in the oil for 15 minutes more before serving with the fresh oregano.

Nutrition Facts : Calories 244 calories, FatContent 11 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 0 gram carbohydrates, SugarContent 0 gram sugar, FiberContent 0 gram fibre, ProteinContent 35 grams protein, SodiumContent 2000 milligrams of sodium

MASTER RECIPE FOR TUNA CONFIT - RECIPE - FINECOOKING
Jan 06, 2004 · Ingredients 3 cups good-quality olive oil (but not best); more if needed to cover the tuna during cooking 1 medium yellow onion, cut in 1/2-inch slices 2 sprigs fresh rosemary 6 sprigs fresh thyme 1 bay leaf 1 tsp. black peppercorns, coarsely cracked Zest of 1 lemon, pared in strips 3 Tbs. coarse ...
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TUNA CONFIT | THE CITY COOK, INC.
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AHI TUNA CONFIT RECIPE | MYRECIPES
Nov 12, 2010 · Ingredients. Ingredient Checklist. 1 pound skinless yellowfin (ahi) or albacore tuna fillet (1 in. thick), in one piece. 2 teaspoons kosher salt. ¾ teaspoon dried oregano. ¾ teaspoon freshly ground white peppercorns. ¾ teaspoon freshly ground fennel seeds. ¼ teaspoon red chile flakes.
From myrecipes.com
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TUNA CONFIT “CASSEROLE” — TABLE MAGAZINE
Nov 03, 2021 · 2 tbsps water. Ingredients for Confit: 5 bay leaves. 5 large cloves of garlic. 5 thick strips of lemon zest. 1 tsp black peppercorn. 1 tsp fennel seeds. 1 ¼ lb tuna steaks. enough olive oil to cover the fish (depends on the size of the pan you are using)
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AHI TUNA CONFIT RECIPE | MYRECIPES
You'll end up with extra confit, but it keeps for at least 10 days, and is great on salads and sandwiches. Cut tuna in half lengthwise. Combine spices in a small bowl. Season tuna all over with spices and put in a 4- by 8-in. loaf pan. Chill, covered, 3 to 5 hours. Preheat oven to 300°. Add bay ...
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TUNA CONFIT | TOWN AND COUNTRY MARKETS
Season tuna steaks well with salt and pepper. Place a layer of onions in a medium, heavy-bottomed saucepan. Place tuna on top of onions. Top tuna with herbs and remaining onions. Add enough oil to just cover tuna. Place pan over low heat and cook for about 30 minutes, or until tuna is cooked through.
From dw.townandcountrymarkets.com
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AHI TUNA CONFIT RECIPE - SUNSET MAGAZINE
Minced flat-leaf parsley, radishes, and green olives, for garnish. Directions. 2. Preheat oven to 300°. Add bay leaf, herb sprigs, garlic, and zest to tuna, tucking them around fish; pour in enough oil to cover by 1/4 in. 3. Bake tuna 25 minutes, uncovered, lowering heat if necessary to keep oil from boiling.
From sunset.com
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TUNA CONFIT “CASSEROLE” — TABLE MAGAZINE
Nov 03, 2021 · Place the tuna steaks in a shallow ovenproof pan that is just large enough to hold the fish. Then, add the garlic cloves, bay leaves, black peppercorn, fennel seeds, and lemon peel around the tuna. Pour enough olive oil to completely cover the fish and place in the oven for approximately 30 minutes.
From tablemagazine.com
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TUNA CONFIT & 4 WAYS TO ENJOY! - FARMHOUSE DELIVERY
Jul 30, 2020 · 1. Cut tuna into large chunks and place in a bowl. 2. Add salt, white pepper, and sugar and toss, making sure spices and salt are evenly coating tuna. Place in refrigerator for about 6 hours. 3. Preheat oven to 225. 4. Remove tuna from refrigerator and rinse briefly, then pack into a baking dish just large enough for all the pieces.
From recipes.farmhousedelivery.com
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TUNA CONFIT RECIPE - GROUP RECIPES. WE ? FOOD.
How to make it. Combine the oil, onion, herbs, peppercorns, lemon zest, and salt in a deep sauté pan or Dutch oven. Heat to between 140° and 150°F, stirring occasionally, and cook for 20 min. to infuse the flavors of the aromatics into the oil and to pasteurize it for a long shelf life.
From grouprecipes.com
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CONFIT ALBACORE TUNA | CHEFSTEPS
Joule here. Brining and chilling albacore tuna yields a delectably firm, toothsome bite that’s otherwise hard to get with this soft fish. The salt and sugar in the brine help plump and firm the fish so it doesn’t fall apart as it normally would when heated. Here, the fish is lightly cooked in olive oil with lemon peel, adding depth of ...
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PENNE WITH FRESH TUNA CONFIT - RECIPE - FINECOOKING
3/4 lb. fresh tuna confit, broken into 1-inch pieces (or two 6-oz. cans light tuna in oil, drained) 1/2 cup whole kalamata, niçoise, or other good-quality black olives, pitted and coarsely chopped; 2 Tbs. chopped fresh flat-leaf parsley; Freshly ground black pepper
From finecooking.com
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WARM PASTA SALAD WITH TUNA CONFIT | COMMUNITY RECIPES ...
Mix oil, garlic and pepper in a large bowl and add the tuna. Cover and marinate in fridge for 1 hour. Heat tuna in the oil in a deep frying pan over a medium heat until oil is hot. Reduce heat and cook for 10 minutes. Remove tuna and allow oil to cool. Put tuna back in cooled oil, cover and refrigerate until required, will keep for up to 4 days.
From nigella.com
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SLOW COOKED TUNA MEDITERRANEAN STYLE: TUNA CONFIT WITH ...
Jun 08, 2014 · slow cooked tuna, tuna recipe, tuna confit with black olive tapenade and tomato salsa, french fridays with dorie Seasonal Eating, Mediterranean Diet, International Recipes, Simple Living Pages
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STAR ANISE AND GINGER TUNA CONFIT RECIPE | MYRECIPES
Crush remaining 2 garlic cloves and add to dish, along with orange zest, star anise, remaining ginger, the cilantro, grapeseed oil, and just enough olive oil to cover fish by 1/4 in. Step 3. Bake tuna 25 minutes, uncovered. Let tuna cool to room temperature in oil. Step 4.
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TUNA CONFIT IS SAMIN'S SLEEPER HIT | TASTE
Apr 27, 2020 · The pan bagnat is an exceptional sandwich, but Nosrat’s SFAH tuna confit is so much more. It inspires countless other sandwiches, can top nearly any salad, goes great with a bowl of white beans, looks nice with rice, plays well with pasta, and works as part of a DIY picnic board or grand aioli platter , the ne plus ultra of Provençal ...
From tastecooking.com
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TUNA CONFIT WITH BLACK OLIVE TAPENADE AND TOMATO SALSA ...
Jun 20, 2007 · For the tuna confit: Cut the tuna portion in half so that it will fit into a 9-inch nonreactive baking dish or loaf pan, such as Pyrex brand. (You can use a 9-inch-square Pyrex dish, but depending ...
From washingtonpost.com
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SLOW-COOKER TUNA CONFIT RECIPE - HOW TO MAKE SLOW-COOKER TUNA
Dec 12, 2021 · Directions. Place the tuna on a small sheet pan or dinner plate; season both sides with salt and pepper. In a 4-quart slow-cooker, combine 1¾ cups of oil, the smashed garlic, thyme, and red pepper flakes (if using).
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