Tuna confit with black olive tapenade and tomato salsa from Around My French Table: More Than 300 Recipes from My Home to Yours (page 305) by Dorie Greenspan

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Go-with-everything celery root puree; Mashed potatoes

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    You can use the Black olive tapenade on p.487.

  • L.Nightshade on May 22, 2011

    I put the tuna in to marinate in the morning, and finished up the dish and the sides after work. The tuna marinates in a mix of preserved lemons, sun-dried tomatoes, garlic, spring onions, celery, parsley, thyme, rosemary, fleur de sel, red pepper flakes, lemon zest, lemon juice, and olive oil to cover. My tuna steaks were arranged to fit exactly into a loaf pan, so I didn't require the full cup of olive oil to cover them. After marinating, the tuna is slow baked (at 225) for an hour, covered in plastic wrap or foil. I didn't do any checking just took it out after an hour, which was perfect. While it was cooking I made the salsa. This was a great dish, we were extremely happy with the flavors. It's a different way to prepare tuna, and I loved the taste of it with the salsa and tapenade. Smaller servings of this dish would also be wonderful for a first course in a multi-course dinner.

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