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Roasted Pepper Salad with Tuna Confit




Source of Recipe


Chef Michael Rauter of The Pavillion Restaurant, Little Dix Bay Hotel & Resort. Virgin Gorda


List of Ingredients




FOR TUNA CONFIT:
1 lb. yellowfin tuna, trimmed
1 T coarse sea salt
3/4 c. vegetable oil
3/4 c. olive oil
2 garlic cloves, peeled
1/2 of a bay leaf
2 oz. ginger (about a 3-inch long piece), crushed
2 star anise
1/2 of a cinnamon stick
1 sprig rosemary
1 spring thyme
2 t. black peppercorns

FOR MARINADE:
2 T olive oil
2 dried apricots, finely diced
drop of lemon juice
drop of sesame oil
drop of balsamic vinegar

FOR PEPPER SALAD:
1 yellow bell pepper
1 red bell pepper
1/4 red onion, finely diced
2 T balsamic vinegar
2 T olive oil
1 oz. pine nuts, toasted
4 basil leaves cut into julienne

Recipe



Make tuna confit: Sprinkle fish with sea salt, cover and chill for 4 hours. In a deep saucepan, heat oils over high heat until hot. Carefully add tuna along with the remaining confit ingredients to the hot oil. Immediately turn off heat.Let cool to room temperature. (As the fish cools, it will continue to cook in the hot oil.)

Make marinade: Combine all ingredients in a bowl.Remove fish from oil, pat dry and break into rough chunks. Transfer the fish to the bowl and toss gently with marinade. Cover and chill for 30 minutes. Roast peppers under a preheated broiler or directly on top of the flame on a burner until their skins are blackened on all sides. Transfer theme to a bowl, cover with plastic wrap and let stand for 15 minutes. Peels, remove seeds and cut into julienned strips. Cover and chill.

To serve: Working with one plate at a time, place a 3-inch ring mold in the center and fill it halfway with some of the tuna salad. Fill the remaining space with some of the pepper salad and remove the ring mold. Repeat the procedure with the remaining tuna and pepper salad. Garnish with fresh mint and crisp lavash bread. Drizzle some olive oil over each dish. Finish with some freshly ground black pepper. Serves 4.