Heirloom Tomato Salad with Tuna Confit Recipe

Name: Heirloom Tomato Salad with Tuna Confit
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 1/2 cups extra-virgin olive oil; 3 thyme sprigs; 1 bay leaf; 1 small fennel bulb, thinly sliced; 1/2 small carrot, thinly sliced; 1 1/2 teaspoons coriander seeds; 1 1/2 teaspoons black peppercorns; 1 teaspoon white peppercorns; 2 small yellow onions, thinly sliced; 1 pound tuna steak; 2 beefsteak tomatoes, sliced 1/4 inch thick; 2 ripe green heirloom tomatoes, such as Green Zebra, sliced 1/4 inch thick; 1/4 cup sherry vinegar; 1 1/2 teaspoons fresh oregano, large leaves torn; 1 1/2 teaspoons lemon thyme; 6 large basil leaves, torn; 6 large mint leaves, torn; Kosher salt; Pepper

Servings: persons

4 1/2 cups extra-virgin olive oil
3 thyme sprigs
1 bay leaf
1 small fennel bulb, thinly sliced
1/2 small carrot, thinly sliced
1 1/2 teaspoons coriander seeds
1 1/2 teaspoons black peppercorns
1 teaspoon white peppercorns
2 small yellow onions, thinly sliced
1 pound tuna steak
2 beefsteak tomatoes, sliced 1/4 inch thick
2 ripe green heirloom tomatoes, such as Green Zebra, sliced 1/4 inch thick
1/4 cup sherry vinegar
1 1/2 teaspoons fresh oregano, large leaves torn
1 1/2 teaspoons lemon thyme
6 large basil leaves, torn
6 large mint leaves, torn
Kosher salt
Pepper

1
In a medium saucepan, combine the olive oil, thyme, bay leaf, fennel, carrot, coriander seeds, black and white peppercorns and half of the sliced onion.
2
Add the tuna, submerging it in the oil.
3
Attach a candy or deep-fry thermometer to the pan and warm the oil over moderate heat to 160.
4
Remove the saucepan from the heat and let the tuna cool at room temperature until slightly warm, about 30 minutes.
5
Remove the tuna from the oil, break it into 1-inch pieces and transfer to a large bowl.
6
Strain the poaching oil; reserve 1/4 cup of the oil and discard the solids and remaining oil.
7
Add the tomato slices and remaining onion to the bowl with the tuna.
8
In a small bowl, whisk 1/2 cup of the reserved poaching oil with the sherry vinegar, oregano, lemon thyme, basil and mint.
9
Pour the mixture over the tuna and tomatoes.
10
Season with salt and pepper and toss gently.
11
Arrange the salad on a serving platter and top with any dressing left in the bowl.
12
Drizzle the salad with the remaining 1/4 cup of reserved poaching oil and serve.

2845

kcal

Calories

293

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 4 1/2 cups extra-virgin olive oil, 3 thyme sprigs, 1 bay leaf, 1 small fennel bulb, thinly sliced, and more.

Yes, Heirloom Tomato Salad with Tuna Confit falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Heirloom Tomato Salad with Tuna Confit

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions