Tuna Confit

• 1 lb fresh tuna
• 1 cup extra virgin olive oil
• 2 garlic cloves, smashed
• 3 sprigs fresh thyme
• 4 pieces lemon peel (4 2-inch strips)
• 4 teaspoons capers, drained, more for garnish
• 1/2 tablespoon shallot, minced
• 2 tablespoons Dijon mustard
• 1 tablespoon sherry wine vinegar
• 1/2 tablespoon chicken stock
• 3 1/2 tablespoons grapeseed oil
• salt & fresh ground pepper

1. Place tuna in a bowl, cutting it into several pieces if necessary.
2. Add olive oil, the garlic, thyme and lemon peel.
3. Cover, and marinate 6 hours, refrigerated or at room temperature, or overnight in the refrigerator.
4. Transfer contents of bowl to a saucepan, bring to a simmer, lower heat and cook 5 minutes.
5. Shut off heat(tuna will still be pink in middle); let cool 30 minutes.
6. Remove tuna (reserving two tablespoons of the olive oil mixture), drain well, transfer to a bowl and mash coarsely with a fork.
7. Fold capers, shallots, mustard and sherry vinegar into tuna.
8. Whisk the 2 tablespoons of the olive oil with chicken stock and grape seed oil.
9. Fold into tuna.
10. Season with salt and pepper (mixture should be fairly loose).
11. To serve at once, place mounds of tuna on each of 6 salad plates, scatter with more capers and serve with toast/crostini, as a first course.
12. Otherwise, refrigerate tuna until 30 minutes before serving; then divide onto plates and serve.

tuna, extra virgin olive oil, garlic, thyme, lemon peel, capers, shallot, mustard, sherry wine vinegar, chicken stock, grapeseed oil, salt

Taken from www.food.com/recipe/tuna-confit-266586 (may not work)