Tuna Confit and Tomato Salad
This salad screams summer–tuna confit and tomato salad. It’s refreshing, bright, easy-to-make, and delicious.
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Servings: 3
Ingredients
Tuna Confit
- 1 pound yellowtail or albacore tuna fillet, remove from refrigerator 30 minutes before cooking
- 2¼ cups olive oil
- 1 2-inch strip lemon zest
- 5 garlic cloves, slightly smashed
- 4 sprigs thyme
- 1 bay leaf
- 1 teaspoon peppercorn
- Kosher salt
Salad
- Fresh basil, small bunch
- 1 large shalloy, thinly sliced
- 4 large heirloom tomatoes, cut into wedges
- 2 lemons, halved
- Kosher salt
- Freshly cracked black pepper
Instructions
Tuna Confit
- Season both sides of tuna fillet with kosher salt.
- In a small dutch oven, add olive oil, thyme, lemon zest, bay leaf, garlic, and peppercorn. Heat oil to 185°F and cook for 20 minutes to allow oil to infuse with aromatics.
- Lower heat to a gentle simmer. Gently add tuna to the oil and bring oil temperature back to 150°F.
- Turn off heat. After about 3 minutes, remove one piece of tuna and check for doneness. If you prefer tuna medium rare, remove from oil when center is still pink. For more well-done, keep in oil until desired level of doneness is reached (6-9 minutes).
- Place tuna in a dish. Once oil is cooled to room temperature, strain and pour over tuna.
- Cover leftover tuna and place in the refrigerator. Good for up to two weeks.
Salad Assembly
- In a salad bowl, add tomato wedges, shallots, basil (desired amount), and top with flaked tuna confit.
- Season with salt and freshly cracked pepper.
- Drizzle with leftover tuna confit oil and squeeze lemon juice over salad. Mix with each bite or before eating.