Bertolli

Charleston Seafood Recipe List

Hank's Seafood

10 Hayne Street, Charleston, SC 29401
843-723-3474

SEARED PEPPERED TUNA WITH ONION CONFIT AND A ROASTED BLACK OLIVE CAPER TAPENADE

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.

    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

    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.

  • Our Social Media Pages

    Facebook Twitter Pinterest LinkedIn

    Our App Stores

    Apple Store Google Play