This simple and tasty dish is best created using Bertolli Olive Oil.


  • Tuna confit:

  • 500g piece tuna, skin removed

  • 2 1/2 cups (extra light or classic) olive oil

  • 3 sprigs rosemary

  • 3 sprigs thyme

  • 2 garlic cloves, peeled and left whole

  • Salad:

  • 500g baby potatoes

  • 150g green beans, trimmed

  • 2 tomatoes, cut into chunks

  • 12 black olives, pitted

  • 1 tbs lemon juice

  • 1/2 garlic clove crushed

  • Handful of rocket leaves


  • 1.

    To prepare the tuna confit cut the tuna into large chunks and season with sea salt. Place in a medium saucepan and add enough olive oil to cover together with the herbs and garlic. Heat over medium heat until the temperature reaches 60C (you will need to use a thermometer). Remove from the heat. When the temperature drops below 55C return to the heat and gently heat it and cook for 15 mins maintaining a temperature of between 55C and 60C. Cover and place in the fridge to cool until ready to use.

  • 2.

    Place the potatoes in a saucepan and cover with water. Bring to the boil and simmer for 20 minutes or until tender. Drain and cool before slicing. Place the beans in a bowl and pour over boiling water. Drain and immediately rinse in cold water.

  • 3.

    Remove the tuna from the oil and break into chunks. Reserve half a cup of the oil. Arrange the potato, beans, tomato, olives and tuna on plates. Combine the reserved olive oil with lemon juice parsley, crushed garlic salt and freshly ground black pepper and pour over the salad to serve.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1472kj
  • Fat Total 137g
  • Saturated Fat 19g
  • Protein 34g
  • Carbohydrate 30g
  • Sugar 4g
  • Sodium 144mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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