TUNA CONFIT
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
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
Provided by Florence Fabricant
Categories project, appetizer
Time 1h
Yield 6 servings
Number Of Ingredients 13
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
HERB CRUSTED SEARED TUNA WITH WASABI MAYONNAISE AND GINGER CONFIT ON ENDIVE
Steps:
- Have tuna sliced as thick as possible cutting against the grain into 1 1/2-inch rectangular pieces. Rub the fish with olive oil and roll in thyme, peppercorns, salt, and pepper. On a very hot grill sear the fish on each side for 30 seconds to 1 minute depending upon the desired doneness. Set aside and slice into 1-inch thick pieces.
- For wasabi mayonnaise, start with 1 tablespoon of wasabi powder mixed with mayonnaise and add more, if desired, to taste.
- Slice ginger into very thin sticks about 1-inch long. Place ginger, sugar, water and lemon juice into heavy saucepan and reduce to thick syrup. Be careful not to boil past medium ball state.
- On individual washed white endive leaves place fish. Garnish with wasabi mayonnaise that has been put in a squeeze bottle and finish with a few pieces of ginger confit.
HERB CRUSTED SEARED TUNA WITH WASABI MAYONNAISE, GINGER CONFIT ON ENDIVE
Steps:
- Have tuna sliced as thick as possible cutting against the grain into 1 1/2-inch rectangular pieces. Rub the fish with olive oil and roll in thyme, peppercorns, salt, and pepper. On a very hot grill sear the fish on each side for 30 seconds to 1 minute depending upon the desired doneness. Set aside and slice into 1-inch thick pieces.
- For wasabi mayonnaise, start with 1 tablespoon of wasabi powder mixed with mayonnaise and add more, if desired, to taste.
- Slice ginger into very thin sticks about 1-inch long. Place ginger, sugar, water and lemon juice into heavy saucepan and reduce to thick syrup. Be careful not to boil past medium ball state.
- On individual washed white endive leaves place fish. Garnish with wasabi mayonnaise that has been put in a squeeze bottle and finish with a few pieces of ginger confit.
PAN BAGNAT (PRESSED FRENCH TUNA SANDWICH)
I'm gonna show you how to make the world's most famous tuna sandwich, which is really the world's most famous tuna salad, the Niçoise, stuffed and pressed inside a whole loaf of bread. According to people who consider things, this is considered the ultimate picnic sandwich, since it has to be made ahead, and the longer it sits in its own juices, the better.
Provided by Chef John
Categories World Cuisine Recipes European French
Time 8h30m
Yield 6
Number Of Ingredients 16
Steps:
- Stir garlic into the olive oil and set aside.
- Partially hollow out the bread by pulling out about 50% of the insides. Brush the bread very generously with the garlic olive oil, reserving about 1 tablespoon for later use.
- Begin building the sandwich by placing a layer of sliced tomatoes on the bottom half, covering it completely. Season with salt and pepper. Top with sliced onion, olives, and banana peppers.
- Crumble the tuna over the top, pressing down slightly so it stays in place. Be sure to go as close to the edges as possible. Top with anchovy filets, capers, sliced eggs, and basil leaves. Top with another layer of tomatoes. Season with salt and pepper. Drizzle with vinegar and reserved garlic olive oil.
- Place the top half of the loaf on and press firmly to compress the ingredients. Wrap in several layers of plastic wrap, then with aluminum foil, ending with seams at the top.
- Place into a large pan and place a sheet pan over the top. Weigh down with heavy cans, pots, a cast iron pan, or a cutting board, to press the sandwich as evenly as possible.
- Place in the refrigerator for at least 8 hours, or up to overnight, turning halfway through if possible. Unwrap, slice, and serve.
Nutrition Facts : Calories 561.7 calories, Carbohydrate 46.9 g, Cholesterol 105.2 mg, Fat 30.1 g, Fiber 3.3 g, Protein 26.5 g, SaturatedFat 5 g, Sodium 1286.6 mg, Sugar 3.8 g
RARE TUNA CONFIT
Provided by Amanda Hesser
Categories easy, appetizer
Time 5m
Yield 4 servings
Number Of Ingredients 9
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 for 24 hours. To serve, thinly slice the tuna and lay over dressed salad greens.
TUNA OR SWORDFISH WITH ONION CONFIT
Steps:
- Put the olive oil in a 10- or 12-inch skillet over medium heat. Add the onions, a healthy pinch of salt, some pepper, and the thyme. Cook, stirring occasionally, until the mixture starts to sizzle, a minute or two. Adjust the heat so that you have to stir only every 5 minutes at most to keep the onions from browning. They will become progressively softer; do not allow them to brown. Figure at least 30 minutes total for the onions to cook.
- Core the tomatoes, then cut them in half horizontally. Squeeze and shake out the seeds, then cut the tomatoes into 1/2-inch dice. Preheat a grill to moderately hot.
- When the onions are very soft, almost a shapeless mass, season the fish and grill it, turning once, for a total of about 6 minutes for tuna, 8 to 10 minutes for swordfish; check for doneness by making a small cut in the center of the fish and peeking inside. (Tuna can be quite rare; swordfish is best cooked to medium, when its interior is still slightly pearly rather than completely opaque.) While the fish is grilling, stir the olives and tomatoes into the onions and raise the heat a bit; cook, stirring occasionally, until the tomatoes liquefy and the mixture becomes juicy. Taste and adjust the seasoning. Serve the fish on a bed of the onion confit.
- Variations
- Chicken with Onion Confit: Serve the onions with grilled skinless, boneless chicken breasts.
- Omit the thyme and use a bay leaf instead, or finish the dish with a handful of chopped fresh basil, chervil, or parsley.
- Cook some finely chopped aromatic vegetables, like carrots, celery or fennel, and garlic, along with the onions.
More about "tuna confit recipes"
HOMEMADE TUNA FISH CONFIT RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.2/5 (13)Total Time 1 hr 35 minsCuisine FrenchCalories 308 per serving
MASTER RECIPE FOR TUNA CONFIT - RECIPE - FINECOOKING
From finecooking.com
4.9/5 (5)Category Main CourseCuisine FrenchCalories 60 per serving
THE BEST CONFIT IS TUNA CONFIT | TASTE
From tastecooking.com
TUNA CONFIT | LUCY WAVERMAN'S KITCHEN
From lucywaverman.com
TUNA CONFIT RECIPE - OLIVEMAGAZINE
From olivemagazine.com
AHI TUNA CONFIT RECIPE - SUNSET MAGAZINE
From sunset.com
TUNA CONFIT | TOWN & COUNTRY MARKETS
From townandcountrymarkets.com
MAKE ALBACORE CONFIT TO REPLACE THAT SAD CAN OF TUNA
From foodrepublic.com
INSTANT POT TUNA CONFIT - BEYOND SWEET AND SAVORY
From beyondsweetandsavory.com
SOUS VIDE TUNA CONFIT WITH FENNEL AND GRAPEFRUIT SALAD - RICARDO
From ricardocuisine.com
CONFIT TUNA BAGUETTE – MIRÈIO
From mireioatraffles.com
INDIAN RATATOUILLE RECIPE, PLUS TUNA CONFIT SALAD - FOOD NEWS
From foodnewsnews.com
TUNA CONFIT | THE CITY COOK, INC.
From thecitycook.com
TUNA CONFIT IS SAMIN'S SLEEPER HIT | TASTE
From tastecooking.com
ALBACORE TUNA CONFIT (TUNA CONSERVA) | LUNACAFE
From thelunacafe.com
TUNA 'CONFIT'. ANY TIPS? - HOME COOKING - CONFIT - CHOWHOUND
From chowhound.com
HEIRLOOM TOMATO SALAD WITH TUNA CONFIT RECIPE - FOOD
From foodandwine.com
TUNA CONFIT SOUS-VIDE – STEFAN'S GOURMET BLOG
From stefangourmet.com
24 BEST CANNED TUNA RECIPES | ALLRECIPES
From allrecipes.com
CONFIT TUNA SANDWICH RECIPE - FOOD NEWS
From foodnewsnews.com
TUNA CONFIT WITH ROSEMARY + GARLIC
From recipeed.com
HOW TO MAKE SOUS VIDE TUNA CONFIT - LIFEHACKER
From lifehacker.com
SOUS VIDE TUNA CONFIT NICOISE SALAD WITH LEMON TARRAGON …
From recipes.anovaculinary.com
AHI TUNA CONFIT - DAIRY FREE RECIPES
From fooddiez.com
TUNA CONFIT - GLUTEN FREE RECIPES
From fooddiez.com
AHI TUNA CONFIT RECIPE | MYRECIPES
From myrecipes.com
OLIVE OIL POACHED TUNA - HOW TO MAKE TUNA CONFIT & CONSERVA
From youtube.com
TUNA CONFIT & 4 WAYS TO ENJOY! - FARMHOUSE DELIVERY
From recipes.farmhousedelivery.com
STATE BIRD’S CONFIT OF ALBACORE TUNA WITH AVOCADO AND FRIED NORI
From theglobeandmail.com
TUNA CONFIT “CASSEROLE” — TABLE MAGAZINE
From tablemagazine.com
TUNA CONFIT IN PORK FAT... - HOME COOKING - CONFIT - CHOWHOUND
From chowhound.com
TUNA CONFIT WITH BLACK OLIVE TAPENADE AND TOMATO SALSA
From thatskinnychickcanbake.com
TUNA CONFIT RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
TUNA CONFIT WITH GREEN BEANS AND SHELL BEANS | COOKSTR.COM
From cookstr.com
TUNA CONFIT WITH WARM BEAN SALAD RECIPE | MYRECIPES
From myrecipes.com
CONFIT TUNA AND BEANS | GOURMET TRAVELLER
From gourmettraveller.com.au
COOKING 101: WHAT EXACTLY IS CONFIT? LEARN HOW TO CONFIT
From masterclass.com
TUNA CONFIT - PLAIN.RECIPES
From plain.recipes
A QUESTION ABOUT A RECIPE: TUNA CONFIT - FOOD52
From food52.com
TUNA CONFIT AND TOMATO SALAD - WHISPER OF YUM
From whisperofyum.com
CONFIT TUNA SANDWICH - COOKING WITH COCKTAIL RINGS
From cookingwithcocktailrings.com
#course #main-ingredient #cuisine #occasion #north-american #appetizers #seafood #american #dinner-party #fish #tuna #saltwater-fish
You'll also love