Tuna Confit With Black Olive Tapenade and Tomato Salsa (Part II) 4.000

Renee Comet

Jun 20, 2007

Bake the room-temperature tuna at a low temperature, then slice it like beef. Serve with the already-prepared tapenade and salsa, which can be made up to 2 hours ahead and kept at room temperature.

Servings: 4
  • 1/2 pint grape tomatoes, halved horizontally
  • 1/2 medium red bell pepper, stemmed, seeded and cut into 1/4-inch dice
  • 1 tablespoon finely minced preserved lemon
  • 3 Peppadew peppers, from a jar, finely diced (optional)
  • 1 tablespoon extra-virgin olive oil
  • 1 1/2 teaspoons liquid from the preserved lemons
  • Pinch cayenne pepper or piment d'Espelette
  • Fleur de sel or fine sea salt


For the tuna confit: Remove the tuna from the refrigerator and let it come to room temperature.

Preheat the oven to 225 degrees. Line a baking sheet with aluminum foil or parchment paper.

Remove the plastic wrap from the tuna dish and mix the liquid and seasonings. Put the pan on the baking sheet, cover the tuna with a sheet of parchment paper and put a pot lid over it to keep the parchment in place. Bake for 1 hour; the tuna should be firm, and possibly rosy in the center. Transfer to the stovetop to cool.

For the salsa: Combine the ingredients in a medium bowl and mix well. Cover and keep at room temperature, or refrigerate for up to 2 hours.

To serve: Carefully transfer the tuna (only) to a cutting board. Cut the fish into long slices, the way you might cut beef, and place them on a serving platter. Spoon over some of the seasonings and cooking juices; put the rest in a bowl to be passed at the table. Top with salsa and a little tapenade; pass the rest of the tapenade at the table.

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Recipe Source

From cookbook author Dorie Greenspan.

Tested by Bonnie S. Benwick.

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