Tuna confit

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

1. 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.
2. 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.
3. (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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This recipe originated from the recipe section of Belazu.com

All Belazu products shown can be purchased online or obtained from their network of stockists:

Many thanks to Belazu for kindly giving Cookipedia permission to use the recipes from their website.

Belazu products used in this recipe

• Belazu Preserved Lemon