We are back to fishy Fridays on French Fridays with Dorie. This week was tuna confit with black olive tapenade and tomato salsa (page 305). Tuna is not consumed in this house unless it comes out of a can but we were up for the challenge and cooked it anyway.
This recipe has you soak tuna steaks in olive oil, lemon rind, rosemary, parsley, thyme, celery, onions, sun dried tomatoes and garlic, overnight or at least 6 hours.
I was a little behind schedule so I had to cheat on the time the tuna soaked.
We ended up overcooking our fish but it was tasty anyway. I served it with some mashed potatoes I had from a previous meal and that worked well. I only made the salsa as we are not tapenade fans. I enjoyed the tomato salsa and used the leftovers in some pasta that I made. My tuna was also made without the preserved lemons. Candy at http://dulceshome.com recommended Sur La Table and they had it but I was not able to get to the store.
These recipes are part of an international cooking group working our way through Around My French Table by Dorie Greenspan. You can get the recipe here and here.