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Confit Tuna



  • 1.

    Cut the tuna in 5cm dice.

  • 2.

    Peel the ginger and cut in thick slices.

  • 3.

    Cut the lemon in thick half slices.

  • 4.

    Crush the coriander seed in a mortar & pestle.

  • 5.

    Place the tuna flat on a tray and sprinkle salt, pepper & coriander over.

  • 6.

    Then place the tuna in one or few jars with lemon, bay leaf, rosemary and chilli.

  • 7.

    Fill the jars with extra virgin olive oil and close tightly.

  • 8.

    Cook in a bain marie for an hour at 100ºc.

  • 9.

    Cool down at room temp then reserve in the fridge.

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Andrew Graham

Semillon, Pinot Gris and Dessert Wines are the best wines to pair with Confit Tuna.


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Posted by Marlene8Report
I love your cooking, you should have your own cooking show. Love to know where your resturant is?
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