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Cured Mediterranean Tuna Recipe Recipe:




Source of Recipe


WKRG
Cured Mediterranean Tuna Recipe Recipe: by Chef Anthony Caratozzolo/Beau Rivage
Posted on July 08 2010 in category: Entrees


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¾ cup extra virgin olive oil
2 Persian cucumbers or 1 English cucumber
1 lb tomatoes, cored and quartered
1 tbsp salt packed capers, soaked and chopped
5 basil leaves, torn
Kosher salt
1 tbsp red wine vinegar
¾ cup tuna conserva

Peel the cucumbers, half lengthwise and remove the seeds with a spoon. Cut into chunks about the same size as the tomatoes.

Place the tomatoes and cucumbers in a large bowl, add the capers and basil, and season with kosher salt. Drizzle the olive oil and vinegar over the mixture and toss thoroughly. Add the tuna and toss again just until incorporated.

Tuna Conserva
1 lb tuna fillet
Kosher salt
½ fennel bulb, halved
½ red onion
1 celery stalk, halved
3 cloves garlic
1 lemon halved
1 bay leaf
1 tbsp black peppercorns
Extra virgin olive oil

Cut tuna into 2 inch pieces, Season the tuna generously on all sides with salt. Cover and refrigerate for at least 2 hours but no more than 1 day.

In a medium pot, combine the fennel, onion, celery, garlic, lemon, bay leaf, and peppercorns. Add water to cover by 2 inches. Bring to a simmer over medium heat, then carefully lower the tuna into the water. Adjust the heat to a gentle simmer and poach the tuna for about 8 minutes, or until medium-well done. It will firm up and change from red to brownish gray on the outside and to just slightly pink on the inside. Be carful not to let the water boil or the tuna will become tough.

With a wire skimmer, carefully remove the tuna from the poaching liquid and place it on a plate. Discard the poaching liquid. Check the tuna for dark spots and trim them off. Cover the tuna with a clean, damp kitchen towel and let cool to room temperature. Once the tuna is room temperature taste a small piece for seasoning, when seasoned properly place the tuna in a container with a tight fitting lid and add olive oil to cover completely. Cover the container and refrigerate, Tuna will keep for up to 2 weeks refrigerated.