Heirloom tomato salad with tuna confit
Celebrate summer with this vibrant heirloom tomato salad topped with delicate tuna confit. A symphony of flavors awaits in this refreshing dish.
Ingredients:
- 4 1/2 cups extra-virgin olive oil
- 3 thyme sprigs
- 1 bay leaf
- 1 small fennel bulb, thinly sliced
- 1/2 small carrot, thinly sliced
- 1 1/2 teaspoons coriander seeds
- 1 1/2 teaspoons black peppercorns
- 1 teaspoon white peppercorns
- 2 small yellow onions, thinly sliced
- 450g tuna steak
- 2 beefsteak tomatoes, sliced 1/4 inch thick
- 2 ripe green heirloom tomatoes, such as Green Zebra, sliced 1/4 inch thick
- 1/4 cup sherry vinegar
- 1 1/2 teaspoons fresh oregano, large leaves torn
- 1 1/2 teaspoons lemon thyme
- 6 large basil leaves, torn
- 6 large mint leaves, torn
- Kosher salt
- Pepper
Instructions:
- Combine olive oil, thyme, bay leaf, fennel, carrot, coriander seeds, black and white peppercorns, and half of the sliced onion in a medium saucepan. Gently place the tuna into the oil. Use a candy or deep-fry thermometer to monitor the temperature and heat the oil to 160° over medium heat. Once heated, remove the saucepan from the heat and allow the tuna to cool at room temperature until slightly warm, approximately 30 minutes. Take out the tuna from the oil, break it into 1-inch pieces, and transfer them to a large bowl. Sieve the poaching oil; keep 1/4 cup of the oil, discard the solids and the rest of the oil.Combine the tomato slices and the remaining onion with the tuna in the bowl. In a separate small bowl, mix 1/2 cup of the reserved poaching oil with sherry vinegar, oregano, lemon thyme, basil, and mint. Pour this mixture over the tuna and tomatoes. Season with salt and pepper, then gently toss.Present the salad on a serving platter and pour any remaining dressing from the bowl over the top. Finish by drizzling the salad with the remaining 1/4 cup of reserved poaching oil and serve.
Summary:
- Calories: 9367 kcal
- Fat: 977 g
- Protein: 122 g
- Carbs: 62 g
- Potassium: 4472 mg
- Magnesium: 314 mg