Tuna confit

This recipe was taken on the fly from Monterey Fish Market p. 380 of their Forever Fish Cookbook. Here's my version:

Tuna confit

Ingredients:

1.5-2 pounds of albacore tuna cut into steaks or if the end bits just left whole

2 fennel bulbs thinly sliced

3 peppers roughly chopped

3 shallots sliced

3 lemons-juice only

1/3 cup of olive oil

1/2 tsp. or so of ground coriander

1/2 tsp. or so of fennel

1/2 tsp. or so of cumin

salt

dash of cayenne

Mix everything but the tuna together in a 13x9"pan.

Add tuna and cover

Bake at 350 degrees fro 20-40 minutes until done or when the white protein starts to leach out of the meat.

Serve on quinoa. Yum!

Any extras can be used for a lovely Nicoise Salad:

Serve on a bed of lettuce with hard boiled egg sliced, capers, dollop of mayo, green beans and some lovely tomatoes.

Double Yum!

Serves 6