Here's another recipe to try from That Was Too Much Wine For A Wednesday, Actually



Tuna Confit
Oh this was a tasty treat. I am going to make it again soon. The recipe is from the NYTimes but as usual I changed it- it had some miniscule amounts of superfluous ingredients that I cut out to make it easier and less fiddly. It's kind of like steak tartare, if you replaced the raw meat with lightly cooked tuna. But a lot of the building blocks are the same. it's a must that you serve this with crispy toast or grilled bread.

Ingredients:

• 1 pound fresh tuna
• 1 cup extra virgin olive oil
• 3 cloves crushed garlic
• 4 strips of lemon rind
• 3-4 sprigs thyme
• 2 tsp chopped thyme
  
• 4 tsp capers, drained and rinsed
• 1 finely minced shallot
• 2 T dijon mustard
• 1 T sherry vinegar
• about 2 T light olive oil, grapeseed, or canola oil
• about 2 T extra virgin olive oil
• sea salt and pepper

Method:

• Cut the tuna into chunks (about 2 or 3 inch squares). Put in bowl with olive oil, garlic, sprigs of thyme, and lemon rind and mix. Push down with your hands so all the tuna is covered with the oil. Cover with plastic (I like to put the plastic on top of the tuna and oil directly to be sure it's all covered with the oil) and put it in the fridge for at least 6 hours or overnight.
• 45 minutes before serving, put the tuna mixture in a saucepan. Bring to a boil and simmer for 5 minutes. The tuna will still be pink on the inside. Turn off the heat and let it sit for about 30 minutes.
• Drain the tuna and remove the lemon peel and thyme. Mash it up with a fork or your fingers.
• Mix in chopped thyme, capers, mustard, vinegar, oils, salt, and pepper. Adjust seasoning as necessary.
• Serve immediately with grilled bread or toast (brush slices of country bread with olive oil and sprinkle with salt, then grill or broil on both sides until toasty.)