icon-location Charleston, SC

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