Tuna Confit

This dish will certainly not save you any money, good tuna is pricey, as is good olive oil.

However, there is something very satisfying in making your own tuna confit at home, instead of buying it in a jar or can.

This served 8 people in a salad, vs. a jar of Ventresca tuna (belly), that only serves 2.

To confit something, means to preserve it in oil or fat.

You can re-use the cooked oil in a salad dressing with the tuna, or poach some other fish in it, as to not waste it.

This recipe is from the wonderful book Jerusalem.

If you are looking for the recipe in the cookbook Jerusalem, it is called Tunisian Tuna Fricassee and is on page 227 of the book.
A sort of Salade Nicoise, but made with preserved lemon, potatoes cooked in turmeric and harissa paste.
Very exotic for a tuna salad!

Though the original recipe does not call for salt, I like my tuna salted. You be the judge.

Here is what you will need for the tuna confit.

10.5 oz. tuna steak, cut in half
1 2/3 cup of olive oil
3 tbsp peppercorns
4 bay leaves
4 rosemary sprigs
1 tbsp kosher salt

Heat the olive oil with the bay, peppercorns, & rosemary in a shallow saucepan until just bubbling.
Carefully slide the tuna steaks into the oil, making sure the oil is covering the tuna (if not, add some more oil).

Turn off the heat and let the tuna sit in the hot oil for 2 hours, uncovered.

After 2 hours, cover the pan with a lid and place in the fridge for 24 hours.

Discard the herbs and flake like you would a good piece of tuna from the jar.

Fantastic!

Now you are ready to use your tuna confit in the Tunisian Potato Salad..................

Will last about a week in the fridge (probably more) stored covered in the oil.