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.
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.
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.
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!