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Tuna confit with garlic and bay leaf


Ingredients:4 people
  • white tuna
    1 slice of 1 kg and 4 cm thick
  • large fresh garlic cloves,
    12
  • fresh bay leaves
    20
  • cloves
    8
  • grated nutmeg
    8 pinches
  • cayenne peppers
    2
  • Olive oil
  • coarse salt
    2 tablespoons
  • cracked pepper
    1 tablespoon


Preparation:
  • 1 for maceration
  • Preparation time:20 minutes
  • Cooking time:4 hours


Ask your fishmonger to cut a slice in the fish, just after the belly part. Rinse it and pat it dry. Sprinkle it with coarse salt and pepper and let it macerate for 1 hour.

At the end of this time, rinse the tuna, pat it dry and put it in a casserole that can just hold it. Cover with oil – you will need more or less 2 dl – add the unpeeled garlic cloves, bay leaf, cloves, nutmeg and chillies.

Place the casserole on low heat and, as soon as the oil simmers, cover halfway and cook for 4 hours at a low simmer. Serve without removing the garlic cloves.

– You can crush the pulp of the garlic cloves and incorporate a little tuna cooking oil and a few pinches of grated nutmeg:you will thus obtain a flavored cream that you taste with the tuna, as it is or spread on slices of toasted country bread.

– This tuna is excellent hot, warm or cold. It can be kept for several days in the refrigerator, in its oil with its herbs.

Tuna confit with garlic and bay leaf

Tuna confit with garlic and bay leaf

A recipe from the Scotto sisters – La cuisine des parfums