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French Fridays with Dorie: Tuna Confit with Black Olive Tapenade and Tomato Salsa

August 8, 2014 by susanelester 14 Comments

 

A delicious summer meal!

This week’s French Fridays with Dorie challenge is Tuna Confit with Black Olive Tapenade and Tomato Salsa.  In case you’re wondering what confit is and how it works, here is an excellent article.  This recipe isn’t at all difficult to make, but you have to allow enough time for the process.

All the makings of a gourmet meal!

Luckily, we had a great piece of Ahi Tuna in our freezer that we’d purchased from the fishermen right off the Ventura II in the Ventura Harbor. After we thawed out the tuna, John sliced it into one-inch thick steaks which we immersed in olive oil infused with fresh herbs, preserved lemons, and sun-dried tomatoes.  The fish rested overnight, then spent one hour in the oven at a very low temperature.  While the tuna was in the oven, John made Purple Sticky Rice and I made a tomato-avocado salsa (sorry, Doristas, no peppers for me!).  We did take a shortcut and used store-bought tapenade.

Since most of the work was done the night before, this was a perfect meal for a weeknight.  It by far surpassed my expectations.  The tuna was so moist and infused with flavor and taking bites with alternating bites of tapenade and salsa, it was so fresh and delicious!  We think the leftover tuna would be perfect for Salade Nicoise.One of my favorite things about belong to this group is learning new techniques.  This is one we will certainly use again.  It’s just delicious!Bon Appetit! These recipes are provided for your personal use. If you publish them, or re-post them, please give me credit. Grazie e Buon Appetito!

Channel Islands Harbor at twilight

Filed Under: French Fridays with Dorie, Seafood Tagged With: fish, French Fridays with Dorie, lemon, rice, tapenade, tomatoes, tuna

Comments

  1. Liz Berg says

    August 8, 2014 at 8:41 am

    What lucky ducks to have a chunk of freshly caught tuna in your freezer! I loved this one, too!

    Reply
  2. Sarah R. says

    August 8, 2014 at 2:53 pm

    Those lemons look delicious! I bought the wrongs ones, so that element was missing from my dish!

    Reply
  3. Nana says

    August 8, 2014 at 8:18 pm

    Years ago one of our neighbors brought us some fresh tuna, Hubby was thrilled, I said omg, what do i do with this. I think I broiled it, I am not even sure, but I was not impressed. However, this recipe was fantastic,
    including the salsa. I forgot to buy the tapenade, and couldn’t find an olive in the house to garnish with.
    Although, I’m not sure it was necessary. Yours looks fantastic, and I am sure using ahi tuna was wonderful.
    The avocado/tomato combo sounds perfect.

    Reply
  4. Diane Balch says

    August 8, 2014 at 9:29 pm

    So it the tuna was good over night. I was afraid to marinate it that long. Good to know, because I really liked the flavor too.

    Reply
  5. Betsy says

    August 8, 2014 at 9:32 pm

    Looks awesome! And, I can attest that the leftover tuna is just perfect in a Salad Nicoise. Delicious!

    Reply
  6. Emily says

    August 9, 2014 at 6:11 am

    Gourmet meal it certainly was. Dressed up or down, both equally FAB!

    Reply
  7. oneexpatslife.com says

    August 9, 2014 at 9:40 am

    Yep, this technique seemed to be new for most of us. I have so much more confidence to tackle these new techniques or challenging recipes as part of this group. One of these days I still need to tackle duck confit.

    Reply
  8. Cher Rockwell says

    August 9, 2014 at 10:13 am

    Fresh tuna is a wonderful thing (although, when you are suddenly in possession of 60 #’s of it, that can be a little daunting).
    I am not a pepper or tomato fan, so I left the salsa eating to the rest of my eaters.

    Looks great!

    Reply
  9. Cakelaw says

    August 9, 2014 at 12:36 pm

    This was good, wasn’t it. I was dubious about it, but was pleasantly surprised after trying it.

    Reply
  10. tricia s. says

    August 10, 2014 at 2:23 pm

    Loved the whole post and thanks for including that beautiful shot of Ventura. Gorgeous. Yes, this was a fun way to prep fish – one that I had certainly not done before. Lots of options for any leftovers (should you have any) which is when you know you have a winner…you are excited at creating delicious treats even with the leftovers. And purple rice- yes please.

    Reply
  11. Diane Zwang says

    August 10, 2014 at 8:05 pm

    I too like your picture of Ventura harbor at twilight. You made a very colorful meal.

    Reply
  12. Mary Hirsch says

    August 11, 2014 at 4:32 am

    I haven’t enjoyed fresh tuna since I last was in Sanary-sur-Mer and could buy a piece right at the dock. A man. A fish. A knife. He just cut the size of slab you wished. That still seems like an amazing experience to me. Your entire meal looks delicious. And, you’re right about techniques. I made the tuna confit but just didn’t do a post. The leftovers made great fish tacos.

    Reply
  13. Cocoa and Lavender says

    August 12, 2014 at 9:30 pm

    I have never had tuna confit – but it sounds worth making! I bet the tapenade was a great accompaniment!

    Reply
  14. Christy says

    August 22, 2014 at 3:40 am

    I bet that would be fabulous with tuna nicoise!

    Reply

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