Tuna Confit

Total Time: 7 hrs Preparation Time: 30 mins Cook Time: 6 hrs 30 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 place tuna in a bowl, cutting it into several pieces if necessary.
• 2 add olive oil, the garlic, thyme and lemon peel.
• 3 cover, and marinate 6 hours, refrigerated or at room temperature, or overnight in the refrigerator.
• 4 transfer contents of bowl to a saucepan, bring to a simmer, lower heat and cook 5 minutes.
• 5 shut off heat(tuna will still be pink in middle); let cool 30 minutes.
• 6 remove tuna (reserving two tablespoons of the olive oil mixture), drain well, transfer to a bowl and mash coarsely with a fork.
• 7 fold capers, shallots, mustard and sherry vinegar into tuna.
• 8 whisk the 2 tablespoons of the olive oil with chicken stock and grape seed oil.
• 9 fold into tuna.
• 10 season with salt and pepper (mixture should be fairly loose).
• 11 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.
• 12 otherwise, refrigerate tuna until 30 minutes before serving; then divide onto plates and serve.