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, 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.
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 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 OR SWORDFISH WITH ONION CONFIT
Provided by Mark Bittman
Categories dinner, weekday, main course
Time 45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Put olive oil in a 10- or 12-inch skillet, and turn heat to medium. Add onions, a good pinch of salt, pepper and thyme or bay leaf. Cook, stirring, until mixture starts to sizzle, a minute or two. Adjust heat so that you need to stir at most every 5 minutes to keep onions from browning as they soften. Cook at least 30 minutes.
- Meanwhile, cut tomatoes in half and shake out seeds, then cut into 1/2-inch dice. Heat a grill until moderately hot.
- When onions are very soft, almost a shapeless mass, season fish and grill, 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 to peek inside. While fish is grilling, stir olives and tomatoes into onions, and raise heat; cook, stirring occasionally, until tomatoes liquefy and mixture becomes juicy. Taste, and adjust seasoning. Serve fish on a bed of onion confit, whole fish cut into serving portions.
Nutrition Facts : @context http, Calories 371, UnsaturatedFat 10 grams, Carbohydrate 12 grams, Fat 13 grams, Fiber 3 grams, Protein 50 grams, SaturatedFat 2 grams, Sodium 860 milligrams, Sugar 5 grams, TransFat 0 grams
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