This Tuna Confit with Black Olive Tapenade and Tomato Salsa was another elegant, restaurant-worthy recipe from Dorie Greenspan. 

The tuna was gently poached in olive oil infused with garlic, citrus, and other flavorings. Then it was paired with vibrant tomato salsa for a gourmet entree.

Tuna Confit with Black Olive Tapenade

Why You’ll Love Tuna Confit

  • If you love seared tuna, this is another delicious way to serve it!
  • It’s an easy, yet elegant dish.
  • It can be served as an appetizer or entree.

Frequently Asked Questions

What is a Confit?

If you’re wondering what the heck a confit is, the word simply refers to meat cooked in its own fat. It’s an ancient method of preserving.

Duck confit seems to be the best-known version, and is a component of a classic French dish, cassoulet. So this Tuna Confit may not officially fit the definition, but it was slow-cooked in olive oil. And no ordinary olive oil as it was well flavored with sun-dried tomatoes, garlic, lemon zest and juice, preserved lemons, and more.

How Do You Pronounce Confit?

This culinary term is pronounced cone-FEE.

How long can you keep Tuna Confit?

Leftover confit and marinade can be kept in the refrigerator up 2 days. Serve leftovers chilled or at room temperature.

Tuna Confit with Black Olive Tapenade
Tips for Making Tuna Confit 

  • Served with flavorful tomato salsa and black olive tapenade, the confit looks lovely sliced and fanned out on a dinner plate.
  • Make sure to buy high-quality, sushi-grade tuna for the tastiest results.
  • Dorie recommends serving this confit recipe in a shallow soup plate over a bed of mashed potatoes.
  • She also suggests saving the poaching oil to use in a vinaigrette for a salad Nicoise.

Bill was less than interested in sampling it, as he prefers his tuna out of a can and in a casserole. I whipped up some crab cakes to round out our seafood-centric meal. There was more one than “something’s fishy around here” reference at dinner time. The tuna itself didn’t pick up a ton of flavor from the flavored oil, but a drizzle of it over the slices made for an outstanding meal.

The recipes can be found in The Washington Post:  Part I and Part II. Plus, if you’re a fan of tuna, you may enjoy my Ahi Tuna Tartare as well.

Tuna Confit with Black Olive Tapenade

Skinny Tip

I’m offering a series of Skinny Tips. How I keep slim is one of my most frequent inquiries. I’ll feature more tips on some of my upcoming blog posts. Click on the #SkinnyTip tag at the end of this post to see all my previous tips.

Tip #34: Marinating is an excellent way of infusing flavor without too many added calories. I marinate chicken, chops, flank steaks and more. Put the meat and marinade in a ziplock bag and refrigerate overnight. Since it’s grilling season, just remove from the bag and grill to perfection for a delicious entree. No creamy sauces needed, though my hubby will still douse his entree with ketchup!