This Tuna Confit with Black Olive Tapenade and Tomato Salsa is an elegant, restaurant-quality recipe adapted from Dorie Greenspan.
The tuna is gently poached in olive oil that has been aromatized with garlic, citrus, sun-dried tomatoes and preserved lemon. Paired with a bright tomato salsa and a salty black olive tapenade, it makes for a refined starter or main course that feels special without being fussy.
Why You’ll Love Tuna Confit
- If you enjoy seared or seared-and-rare tuna, confit offers a different texture and depth of flavor while still showcasing the fish.
- It’s simple to prepare yet presents beautifully—perfect for a dinner party or a special weeknight meal.
- Versatile: serve it as an appetizer, as part of a composed salad, or as an entrée over mashed potatoes or a bed of greens.
Frequently Asked Questions
What is a confit?
Confit traditionally refers to meat slow-cooked and preserved in its own fat. It’s an old technique for flavor and preservation. While duck confit is the most familiar example and is one component of the classic French cassoulet, the term has broadened. Tuna confit is tuna slow-poached in olive oil rather than preserved in animal fat, resulting in a tender, flavorful fish.
How do you pronounce confit?
Pronounce it cone-FEE.
How long can you keep tuna confit?
Store leftover confit and the poaching oil in a covered container in the refrigerator for up to two days. Serve leftovers chilled or at room temperature for best flavor and texture.
Tips for Making Tuna Confit
- Use high-quality, sushi-grade tuna for the best texture and flavor. Fresh, firm pieces hold up well to gentle poaching.
- Slice the cooked tuna thinly and fan it on the plate; the presentation is simple but elegant.
- Consider serving the confit in a shallow bowl over mashed potatoes or creamy polenta to catch the precious poaching oil and salsa.
- Save the flavored poaching oil: a spoonful makes an excellent addition to a vinaigrette—try it on a Niçoise-style salad or simple greens.
- Balance the dish by pairing the rich oil-poached tuna with the acidity and brightness of tomato salsa and the salty umami of black olive tapenade.
At home, tastes vary: one dinner guest in my household preferred tuna from a can, but the confit won over others at the table. I served crab cakes alongside to extend the seafood theme. While the tuna doesn’t absorb every note of the infused oil, a light drizzle of that oil and a spoonful of tapenade or salsa with each slice elevates the flavors.
The full recipes are available in the original cookbook and newspaper publication that inspired this preparation. If you enjoy tuna prepared in different styles, you can experiment with tartare, searing, or this confit method for variety.
Skinny Tip
Here’s one of the series of Skinny Tips for lighter, flavorful cooking. Marinating is an excellent way to infuse protein with big flavor without adding many calories. Put meat, fish, or vegetables and a flavorful marinade into a resealable bag and refrigerate overnight; when grilling season arrives, remove the pieces from the bag and grill directly. This approach saves on heavy sauces and keeps dishes bright and satisfying.
Tip #34: Marinating adds flavor without excess calories. I marinate chicken, pork chops, flank steaks and fish—overnight in the fridge—then grill or roast. You’ll get bold taste without heavy creams or sauces.