Oil-Cured Tuna With Artichoke Tapenade Recipe

Name: Oil-Cured Tuna With Artichoke Tapenade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the tuna:; 2 pounds tuna belly, cut into 1/2-inch by 2-inch pieces; Salt and pepper to taste; 1 teaspoon coriander seed; 1 teaspoon fennel seed; 1 teaspoon chopped fresh garlic; 1/4 teaspoon chile flakes; 4 whole black peppercorns; 10 Thumbelina carrots, each peeled and thinly sliced; 1 rib celery, leaves reserved, peeled and thinly sliced; 3 shallots, chopped; 3 cups extra-virgin olive oil; 1/2 cup Chardonnay vinegar; 1/2 cup Sherry vinegar; 1/4 cup sugar; For the tapenade:; 14 ounces artichoke hearts, drained and roughly chopped; 1 tablespoon capers, drained and chopped; 2 shallots, chopped; 1 garlic clove, minced; 2 tablespoons fresh thyme, chopped; Sherry vinegar, to taste; Pinch of ground sumac; Extra-virgin olive oil

Servings: persons

For the tuna:
2 pounds tuna belly, cut into 1/2-inch by 2-inch pieces
Salt and pepper to taste
1 teaspoon coriander seed
1 teaspoon fennel seed
1 teaspoon chopped fresh garlic
1/4 teaspoon chile flakes
4 whole black peppercorns
10 Thumbelina carrots, each peeled and thinly sliced
1 rib celery, leaves reserved, peeled and thinly sliced
3 shallots, chopped
3 cups extra-virgin olive oil
1/2 cup Chardonnay vinegar
1/2 cup Sherry vinegar
1/4 cup sugar
For the tapenade:
14 ounces artichoke hearts, drained and roughly chopped
1 tablespoon capers, drained and chopped
2 shallots, chopped
1 garlic clove, minced
2 tablespoons fresh thyme, chopped
Sherry vinegar, to taste
Pinch of ground sumac
Extra-virgin olive oil

1
To prepare the tuna:
2
1. Season the tuna like a steak to be grilled, and let it rest in the refrigerator for 1 to 4 hours.
3
2. To make a sachet, place coriander, fennel seed, garlic, chile flakes and peppercorns in a piece of cheesecloth and tie it closed.
4
3. In a glass casserole dish with high sides and a tight-fitting lid, place the tuna and the sliced vegetables.
5
4. In a saucepan, combine the olive oil, vinegars, sugar and the sachet. Bring to a rolling boil.
6
5. Pour the hot liquid over the tuna and vegetables, and evenly distribute. Cover. Let contents cool to room temperature before serving.
7
To make the tapenade, mix all ingredients together, using enough oil to help them cohere.
8
To serve brush slices of ciabatta or any good white bread with olive oil, sprinkle with salt and pepper, and toast in the oven until golden and crispy. Layer each toast slice with 1/8-inch tapenade, pieces of the tuna (broken up with a fork), and more tapenade. Sprinkle with lemon zest, celery leaves, sea salt and a drizzle of extra-virgin olive oil.

2098

kcal

Calories

182

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 24 ingredients. The key ingredients include: For the tuna:, 2 pounds tuna belly, cut into 1/2-inch by 2-inch pieces, Salt and pepper to taste, 1 teaspoon coriander seed, and more.

Yes, Oil-Cured Tuna With Artichoke Tapenade falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Oil-Cured Tuna With Artichoke Tapenade

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