Name: Heirloom Tomato Salad With Tuna Confit Recipe
Total time: 80 min
Yield: 6
Cuisine: American

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Learn how to make Heirloom Tomato Salad With Tuna Confit

How to make Heirloom Tomato Salad With Tuna Confit Recipe

George Mendes

Crawler

American

<p>Learn how to make Heirloom Tomato Salad With Tuna Confit</p>

Extra virgin olive oil

Thyme

Bay leaf

Small fennel bulb,  thinly sliced

Small carrot,  thinly sliced

Coriander seeds

Black peppercorns

White peppercorns

Small yellow onions,  thinly sliced

Tuna steak

2 beefsteak tomatoes,  sliced thick

2 ripe green heirloom tomatoes,  such as green zebra,  sliced thick

Sherry vinegar

Fresh oregano,  large leaves torn

Lemon thyme

Large basil leaves,  torn

Large mint leaves,  torn

Kosher salt

In a medium saucepan, combine the olive oil, thyme, bay leaf, fennel, carrot, coriander seeds, black and white peppercorns and half of the sliced onion. Add the tuna, submerging it in the oil. Attach a candy or deep-fry thermometer to the pan and warm the oil over moderate heat to 160. Remove the saucepan from the heat and let the tuna cool at room temperature until slightly warm, about 30 minutes. Remove the tuna from the oil, break it into 1-inch pieces and transfer to a large bowl. Strain the poaching oil; reserve 1/4 cup of the oil and discard the solids and remaining oil.

step 1

Add the tomato slices and remaining onion to the bowl with the tuna. In a small bowl, whisk 1/2 cup of the reserved poaching oil with the sherry vinegar, oregano, lemon thyme, basil and mint. Pour the mixture over the tuna and tomatoes. Season with salt and pepper and toss gently.

step 2

Arrange the salad on a serving platter and top with any dressing left in the bowl. Drizzle the salad with the remaining 1/4 cup of reserved poaching oil and serve.

step 3

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