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SEARED PEPPERED TUNA WITH ONION CONFIT AND A ROASTED BLACK OLIVE CAPER TAPENADE
Seafood
4 Servings
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
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.
10 Hayne Street, Charleston, SC, 29401
843-723-3474
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