TUNA****Tuna or Swordfish Confit

By Unblond1

13/12/13 - Great for both and the leftovers can be used in many ways.
09/03/14 - Update - Made this with two pieces of Costco frozen tuna and it was great again, and Dan liked it again. It's cheaper this way, too.
24/02/17 - with a 14 ounce swordfish steak from Tarini's (cheaper by about $10 / not marinated overnight - see if there's any difference)

Ingredients

• 1 1-pound 1 1-pound 1" or swordfish steak from Tarini's, 1" thick (don't go thinner)
• 2 2 2 sections preserved lemons, thinly sliced
• 6 6 6 sun-dried tomatoes (dry or oil-packed) shredded
• 3 3 cloves 3 medium cloves garlic smashed and peeled
• 2 2 2 scallions white and light green parts thinly sliced on the diagonal
• 1 1 1 shallot, peeled and thinly sliced (new addition)
• 1 1 1 rib celery trimmed and thinly sliced on the diagonal
• 1 1 1 small carrot, peeled and thinly sliced on the diagonal (new addition)
• 6 8 6 8 6 - 8 oil cured black olives, seeded and halved (new addition)
• 1 1 1 tablespoon capers (new addition)
• 3 3 3 sprigs flat-leaf parsley
• 1 1 1 sprig thyme
• 1 1 1 sprig rosemary
• 2 2 2 bay leaves
• 1 2 zest of 1 or 2 lemons
• 1 1/2 1 1/2 1/2 teaspoons fleur de sel or fine sea salt
• 1/2 1/2 to teaspoon crushed red pepper flakes or to taste
• 1 1 1 tablespoon of preserved lemon liquid
• 1 of 1 lemon
• 1/2 to 1 1/2 to 1 1 cup extra-virgin olive oil (plus extra as needed)

Details

Servings 8
Adapted from google.ca

Preparation

Step 1

*Combine* the ingredients, except for the liquid from the preserved lemons, the lemon juice and the olive oil, in large glass baking dish with blue lid,stirring to combine. *Place* the fish in the mixture and use your hands to spread the seasoning evenly over the fish.

*Whisk* together the liquid from the preserved lemons, the lemon juice and the olive oil. *Pour* over the fish and stir to mix well, adding additional olive oil to ensure the fish is covered, if necessary. *Cover* the baking dish with its lid and refrigerate for 1 to 2 days. (Most recently, with swordfish, I took it out of the freezer in the a.m., thawed it in the sink for a few hours then marinated it at room temp for about 6 hours)

*Remove* the fish from the refrigerator one hour before cooking and let it come to room temperature.

*Preheat* the oven to 225 degrees. *Line* a baking sheet with aluminum foil or parchment paper.

*Remove* the lid from the tuna and mix the liquid and seasonings. *Put* the pan on the baking sheet, *cover* the tuna with a sheet of parchment paper and *put* a pot lid over it to keep the parchment in place. *Bake* for 1 hour; the tuna should be firm, and possibly rosy in the center. *Transfer* to the stovetop to cool.

*To serve*, carefully transfer the tuna to a cutting board. Cut the fish into long slices, the way you might cut beef, and place them on a serving platter. *Remove and discard* the herb sprigs and bay leaves. *Spoon* over some of the seasonings and cooking juices; reserving the remainder. Can top with a tomato/parsley/olive oil and lemon juice salad/salsa (the salsa that is recommended with this is nasty and didn't even make it to the table) and a little black olive tapenade or a sprinkling of Gremolata.

Around my french table

4 Servings - with 16 oz. Tuna

Calories 233.0
Total Fat 9.4 g
Saturated Fat 1.1 g
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 4.9 g
Cholesterol 50.0 mg
Sodium 434.0 mg
Potassium 254.4 mg
Total Carbohydrate 9.9 g
Dietary Fiber 1.6 g
Sugars 2.3 g
Protein 27.1 g

4 Servings - with 16 oz. Swordfish

Calories 263.0
Total Fat 14.4 g
Saturated Fat 2.1 g
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 4.9 g
Cholesterol 45.0 mg
Sodium 494.0 mg
Potassium 254.4 mg
Total Carbohydrate 9.9 g
Dietary Fiber 1.6 g
Sugars 2.3 g
Protein 23.1 g