Saturday, March 12, 2011

Tuna Confit on Crostini

A lot of people like their tuna rare. Not me. The last time I ate raw fish I ended up losing 14 pounds I did not want to lose. So I go the Italian route.... I want my tuna cooked all the way through. In Italy, they take their tuna and gently poach it in olive oil. Tonight we are having this dish along with olives, artichokes, sun-dried tomatoes and capers.

For the Tuna
2 pounds tuna steaks, about 2 inches thick
Kosher salt
Extra-virgin olive oil
1 tablespoon lemon zest
4 small garlic cloves, peeled and crushed
4 fresh thyme sprigs


  1. Season tuna with salt.
  2. Stir 3 cups oil, the lemon zest, garlic, and thyme in a medium saucepan. Add tuna and more oil to cover tuna by 1/2 inch if needed. 
  3. Set over medium-low heat. Cook, covered, until tuna is opaque,  about 40 minutes. Remove from heat; let cool completely in the oil.
  4. To serve, use tongs to remove tuna from cooking oil. Transfer to paper towels to drain. Flake into 2-inch pieces.

For the Crostini
2 loaves of crusty bread like ciabatta, sliced thinly as possible
4 tablespoons of extra-virgin olive oil plus extra for drizzling
Kosher salt and fresh ground pepper for seasoning before toasting crostini
4 tablespoons freshly grated Parmesan cheese
Fresh ground pepper, for serving
Feta cheese and thinly sliced roasted red peppers* for garnish

  1. Preheat oven to 375 degrees
  2. Brush bread with EVOO on both sides and season with salt and pepper.
  3. Arrange on large baking sheet and bake until crusty and brown, 10-12 minutes total. Turn halfway through baking and dust with Parmesan.
To Assemble
Place tuna on crostini. Add feta cheese, red peppers and fresh ground pepper. Drizzle with olive oil and serve.

*Roasted red peppers come in jars and are usually found in the same aisle as olives in jars.

Wine pairing: Pinot Noir

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