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| SEARED PEPPERED TUNA WITH ONION CONFIT AND A ROASTED BLACK OLIVE CAPER TAPENADE |
| 4 Servings |
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| Ingredients For Confit |
4-3 oz. Portions of Yellow Fin Tuna, in blocks
10-12 Spanish Onions
6-8 oz. Extra Virgin Olive Oil
3-4 Cloves Chopped Garlic
2 oz Rosemary, chopped
2 oz Thyme, chopped
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| Method For Confit |
| Peel and slice onion very thin.
In a sauté pan, heat extra virgin olive oil to hot and
not smoking.
Then add onions, garlic and herbs.
Slowly cook this for about 2-3 hours. |
| Ingredients For Tapenade |
6-8 Ripe Roma Tomatoes
1 C Cured Black Olives
1 oz Capers
2 oz Extra Virgin Olive Oil
1 Splash Lemon and Sherry Wine Vinegar
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| Method For Tapenade |
| Peel, seed and roughly chop the tomatoes.
Place in oven at 220 degrees for 3-4 hours.
Season with salt and pepper and a dash of sherry
vinegar before they go into the oven.
Add Extra Virgin Olive Oil when the tomatoes are done.
Pit and roughly chop the olives then add to the cooked
tomatoes.
Finish with capers, salt, pepper and a dash of lemon. |
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