Greatest Tuna Confit Ever

[showme]

hello everybody!

I would like some ideas of grate tuna (fish) confit for the restaurant I'm warking for.

plus I'd be happy for some pointers of do and dont do.

how do I reheat it ,can I do it on a grill or stone oven I got there ?

thank you :

[showme]

like how long should I cook it( a 250 grams or almost half a pound stake) ?

can I use red tuna or dark tuna .... ?

[jayvader]

confit traditionally is a salted meat slow cooked in its own fat

where are you getting all this tuna fat?


tuna is a rather light meat i see it disinagrating if it were a confit

Explain your "version" of confit

[mark1]

Confit can be a lot of things, apart from duck confit, have also done tomato, mushroom and onion confit. Haven't done the tuna version but there are plenty of recs for it. Here's one among many.
http://recipes.epicurean.com/recipe/11686/tuna-confit.html

[jayvader]

ahh. stewed in oil with seasoning. i got it now

al i can say for tuna is

MINT!

[showme]

mint haaa

how would you do that ,in a sauce aioly ...

[showme]

you are right unless you make it medium then you get to injoy both worlds

[showme]

I bet you know the chip version of tuna confit .... like cand tuna only there the oil is sizened with arteficial flavoring

[chefBren]

you know, I love duck confit and I love tomato confit(if you want to make the leap to call it that), but I think there are some things better left without all the fat. Confit started out as a way to preserve things like duck; I think fish is best preserved with salt

[Chefdan1958]

I make it all of the time, great use of the belly and tail ends. Cover tuna with lots of whole garlic Cloves, Hot pepper flakes, anchovy and EVOO. Gently simmer until tuna flakes easily. Keep at room temp. I use it in a salade Nicoise,[Use some of the oil and lemon to make a Vinaigrette] or try a tuna puttanesca sauce for pasta.

[showme]

so how would you cook a tuna steak if you wanted it to be nice and jucy?


open to suggestions

[Fincher]

I would use a cast iron skillet showme. I'd get a nice thick steak of tuna and let it rest at room temp for about half an hour.

then get the skillet nice and hot. season the tuna steak with course sea salt and sear on high heat for about 45 seconds per side.

Finish with fresh ground pepper and drizzle with spring onion pistou.

The reason you leave it at room temp is so that it won't be refrigerator cold when you bite into it.

You can also blacken it, thats very popular, or use your favorite curry spice mix.

You can also marinate the tuna in a mix of fresh cut basil, garlic, thyme, lemon zest, tomatoes olive oil and white wine. Grill and finish with a lavender aioli.