Prep the tuna and let it marinate in the refrigerator for 1 to 2 days. Make the tapenade, reserving 8 teaspoons for a same-day meal (see Sunday Supper). The tapenade may be refrigerated in an airtight container for at least 1 week.
- For the tuna confit
- 1 pound tuna steak, bones removed
- 1 large or two small preserved lemons, halved, pitted and thinly sliced, plus 1 tablespoon of their liquid
- 6 sun-dried tomatoes (dry or oil-packed), shredded
- 3 medium cloves garlic, smashed
- 2 scallions, white and light green parts, thinly sliced crosswise
- 1 rib celery, trimmed and thinly sliced crosswise
- 3 sprigs flat-leaf parsley, trimmed and coarsely chopped
- 1 sprig thyme leaves, coarsely chopped
- 1 sprig rosemary leaves, finely chopped
- 1 1/2 teaspoons fleur de sel or fine sea salt
- 1/2 teaspoon crushed red pepper flakes, or to taste
- Finely grated zest and juice of 2 lemons
- 1 cup extra-virgin olive oil
- For the tapenade
- 1/2 cup pitted, oil-cured black olives
- 1 anchovy, drained
- Finely grated zest and juice of 1/4 lemon, plus more as needed
- Pinch rosemary (fresh or dried), plus more as needed
- Pinch thyme (fresh or dried), plus more as needed
- Pinch cayenne pepper or piment d'espelette, plus more as needed
- 1 tablespoon olive oil, or more as needed
For the tuna confit: Cut the tuna portion in half so that it will fit into a 9-inch nonreactive baking dish or loaf pan, such as Pyrex brand. (You can use a 9-inch-square Pyrex dish, but depending on the size of the tuna, you might have to use more oil to make sure the tuna and seasonings are submerged.) Set aside.
Combine the ingredients, except for the liquid from the preserved lemons, the lemon juice and the olive oil, in the nonreactive baking dish or loaf pan, stirring to combine. Place the tuna in the mixture and use your hands to spread the seasoning evenly over the fish.
In a medium bowl, whisk together the liquid from the preserved lemons, the lemon juice and the olive oil. Pour over the tuna and stir to mix well. Cover the baking dish or loaf pan tightly with plastic wrap and refrigerate for 1 to 2 days.
For the tapenade: Combine the ingredients in the bowl of a mini food processor. (You can also do this in a standard blender or with a hand-held blender.) Pulse, scraping down the bowl as needed, until the olives are pureed. For a slightly thinner consistency, add the olive oil drop by drop. Taste and add herbs, pepper or lemon juice, as desired. Cover and store in the refrigerator until needed.
From cookbook author Dorie Greenspan.
Tested by Bonnie S. Benwick.
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