|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|