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Tuna Confit with Black Olive Tapenade

Tuna Confit with Black Olive Tapenade and Tomato Salsa

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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 a vibrant tomato salsa for a gourmet entree.

Tuna Confit with Black Olive Tapenade

What is a Confit?

If you’re wondering what the heck a confit is, you’ve come to the right place. Pronounced “cone-FEE,” the term simply refers to a meat cooked in its own fat.

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.

Tuna Confit with Black Olive Tapenade
Tuna Confit with Black Olive Tapenade and Tomato Salsa

Served with a lovely tomato salsa and black olive tapenade, I fanned out the sliced tuna confit on my dinner plate. Bill was less than interested in sampling it, as he prefers his tuna out of a can 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.

Tuna Confit with Black Olive Tapenade
French Fridays with Dorie

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!

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31 comments on “Tuna Confit with Black Olive Tapenade and Tomato Salsa”

  1. Very elegant appetizer!

  2. Looks good, plus I love tuna! So this fits me well 🙂

    Gourmet Getaways

  3. That is a very fancy-pants meal. Bill sounds like my cats, who also prefer their tuna from a can…

  4. A tuna confit? Wow, I’ve only heard of duck confit! Now, this is getting interesting……

  5. I love fresh fish and rarely can get it now that I live in the Midwest. I’d love to try this confit, it look amazing.

  6. We loved this, too. Your photos look like they belong in the cookbook!

    Have a wonderful weekend!

  7. After looking at your pictures I feel like my tuna was way overdone! I love how the colors in the salsa perfectly match your blog header!

  8. Love tuns and this recipe. So refreshing to have another recipe that uses fresh tuna. Love your skinny tips too xoxo

  9. Lovely presentation, I see you went for the more pink. I wish I could eat tuna pink, I heard it has the most flavor and best texture that way… as usual gorgeous pics.

  10. This one was a winner! Bill just doesn’t know all the good things he’s missing.

  11. You managed the holy grail of a rosy centre – it looks lovely. I loved my rather greyer looking tuna – all of those flavours were amazing.

  12. Liz, when I see any of your photos, regardless of the recipe, I say to myself, I can’t even
    compete with that. They are always so perfect and lovely. This was such a surprise, I did not think I would even like the tuna, but that’s the fun of this whole project, you will never know until
    you try. Have a great weekend.

  13. Looks wonderful Liz 🙂 I love tuna and this makes for a great appetizer!

    Did you see my homemade Dark Chocolate Ice Cream? Have a great weekend.

    Michael 🙂

  14. These tuna slices are cooked to perfection, Liz.
    Have a lovely weekend!

  15. looks really good, I really like your presentation.

  16. The only one of the Doristas with the rosy pink interior, I expect nothing less than perfection from you each week!

  17. I love this confit of tapenade and with tuna is match so well! Lovely recipe 😉

  18. I once had a 50 USD three courses meals with a tuna confit asthe main,
    it was terrible disaster, bland and tasteless, the canned tuna in olive oil is much more better
    your tuna confit must be superb dith infussion of tomato, lemon, herbs and spice!!!

  19. I’ve cooked salmon in butter before (for a food styling job) and it was amazing. I love how your tuna is still rare in the centre. Nicely done.

  20. Bill just doesn’t even know what he’s missing! Looks like your tuna was cooked perfectly. Happy to hear that at least you enjoyed it.

  21. I have this image of you sitting at the dining room table eating your marinated tuna and Bill sitting next to you eating his from a can 🙂
    Your dish is lovely!

  22. That looks beautifully cooked. You make me laugh with the ketchup comment. 🙂

  23. Wow Liz this looks perfect. My family would adore this. I’ll have to pull out the recipe. Nicely done and plated!

  24. How elegant! I’ve never heard of tuna confit…just stunning Liz!

  25. Wow I really must have messed something up (though I didn’t stray from the instructions) to have my tuna so white in the centre 🙁 Yours looks lovely.

  26. Oh Liz- your results are just gorgeous. Magazine worth plating 🙂 My hubby is a big fan of tuna and he rarely gets it at home. He would have loved the rosy color that you actually nailed. Luckily my guys all enjoyed it anyway- even if mine was a bit more “done”. And great idea to round out the meal with crabcakes for a seafood fest. YUM.

  27. Your tuna came out perfect, I over cooked mine. We are not tuna fans so I will probably not make this again.

  28. I knew that husband of yours was a Winner. Any man that douses his entrées with ketchup is a man after my own heart. Pitter. Patter. How about scrambled eggs? Sliced carrots? Seriously, ketchup makes most food taste better – and that’s straight from the mouth of an Iowa girl. Liz, your tuna confit looks spectacular. Exactly how tuna confit is supposed to look. So I already know that it had to have an amazing taste. I made it. Wrote about it. Didn’t post it. My tuna confit obviously needed ketchup.

  29. Lovely presentation! Tuna confit is a first for me as well.

  30. okay,
    seriously, Liz,
    this dish took my breath away.
    Wait, while I go find it! xx
    gorgeous. I LOVE tuna.

  31. Beautiful, elegant and totally flavorful. I know I would be in heaven with this dish, Lizzy 🙂

    Hope you are having a wonderful weekend.


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