Tuna confit: Difference between revisions
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|title=Tuna confit recipe | |title=Tuna confit, Fish recipe Cooking Wiki | ||
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|keywords=Tuna confit recipe Fish recipes from The cook's Wiki | |keywords=Tuna confit recipe Fish recipes from The cook's Wiki | ||
|description=This looks great cooked as a whole piece but works equally well if you prefer to use tuna steaks - just cut the cooking time to 15 minutes | |description=This looks great cooked as a whole piece but works equally well if you prefer to use tuna steaks - just cut the cooking time to 15 minutes | ||
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{{recipesummary | {{recipesummary | ||
|DatePublished=31st October 2012 | |||
|Author=Chef | |||
|Servings = Serves 8 | |||
|Difficulty = 1 | |Difficulty = 1 | ||
|TotalTime = 1 hour 15 minutes | |TotalTime = 1 hour 15 minutes | ||
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This looks great cooked as a whole piece but works equally well if you prefer to use [[Tuna steaks|tuna steaks]] - just cut the cooking time to 15 minutes. Use as tight fitting a dish as you can - that way you don't need too much [[Oil|oil]]. | This looks great cooked as a whole piece but works equally well if you prefer to use [[Tuna steaks|tuna steaks]] - just cut the cooking time to 15 minutes. Use as tight fitting a dish as you can - that way you don't need too much [[Oil|oil]]. | ||
{{RecipeIngredients | {{RecipeIngredients | ||
| 1 whole (750g - 1kg) piece of [[Tuna|tuna]] loin, skinned | | 1 whole (750g - 1kg) piece of [[Tuna|tuna]] loin, skinned | ||
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===[[Mise en place]]=== | ===[[Mise en place]]=== | ||
* | * Preheat the [[Oven|oven]] to 160° C (325° F - gas 3) | ||
===Method=== | ===Method=== | ||
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===Serving suggestions=== | ===Serving suggestions=== | ||
Serve the [[Tuna|tuna]] with the [[Sauce|sauce]] spooned over it. Delicious with [[Roasted|roasted]] [[Potato wedges|potato wedges]] and [[Green beans|green beans]]. | Serve the [[Tuna|tuna]] with the [[Sauce|sauce]] spooned over it. Delicious with [[Roasted|roasted]] [[Potato wedges|potato wedges]] and [[Green beans|green beans]]. | ||
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[[Category:Recipes]] | [[Category:Recipes]] | ||
[[Category:Belazu recipes]] | [[Category:Belazu recipes]] | ||
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[[Category:Baked or roasted]] | [[Category:Baked or roasted]] | ||
{{Template:Belazu attribution}} | {{Template:Belazu attribution}} | ||
===Belazu products used in this recipe=== | ===Belazu products used in this recipe=== | ||
* [http://www.mybelazu.com/details/belazu-pickled-lemons.html Belazu Preserved Lemon] | * [http://www.mybelazu.com/details/belazu-pickled-lemons.html Belazu Preserved Lemon] | ||
Revision as of 15:55, 17 December 2014
| Tuna confit | |
|---|---|
 |
| Servings: | Serves 8 |
| Ready in: | 1 hour 15 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 1 hour |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 31st October 2012 |
This looks great cooked as a whole piece but works equally well if you prefer to use tuna steaks - just cut the cooking time to 15 minutes. Use as tight fitting a dish as you can - that way you don't need too much oil.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 whole (750g - 1kg) piece of tuna loin, skinned
- 3 bay leaves
- 6 Belazu preserved lemons, middles discarded, cut into slivers
- 6-8 Peppadew peppers or other sweet, piquant peppers
- olive oil, to cover
- 1 bunch parsley, chopped
Mise en place
- Preheat the oven to 160° C (325° F - gas 3)
Method
- Season the tuna with salt and freshly ground pepper. Lift it into a baking dish that comes above the level of the tuna and tuck the bay leaves, lemon and peppers around it. Add enough oil to cover the tuna, cover and cook for 1 hour.
- Lift the tuna out of the oil, cover and rest for 5 minutes. Strain most of the oil off the lemon and peppers, leaving enough to make a sauce, then add the parsley and plenty of seasoning.
- (Olive magazine)
Serving suggestions
Serve the tuna with the sauce spooned over it. Delicious with roasted potato wedges and green beans.
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