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

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
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

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