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.

No additional tips available.

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

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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.

Heirloom Tomato Salad with Tuna Confit

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