|Creating the Garlic, Lemon Thyme, and Tarragon Confit|
In a medium saucepan, saute:
1 cup Olive Oil
Cloves from 2 heads of Garlic, unpeeled
3 Tablespoons fresh Tarragon (or 1 Tbsp Dried Tarragon)
3 Tablespoons fresh Lemon Thyme (or 1 Tbsp Thyme)
2 Bay Leaves
Cook over medium-low heat for 30 minutes pressing Garlic from skin as it softens – discard skin.
|Parsley from our garden, tomato slices, lemon & lime peel|
|Prepared Tuna on parchment paper|
Pre-heat oven to 450 degrees
|Baked parchment packets fresh from the oven|
Fold and press sides of parchment paper towards the middle, then fold top down towards the Tuna, and press firmly. Place packets on a rimmed baking sheet. Bake for 7 – 9 minutes. Cut packets open carefully to avoid the steam coming out.
|Cooked Tuna steak – ready to eat!|
|Thar’s snow in them thar hills! Channel Islands Harbor|