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Tuna Confit with Warm Bean Salad

Tuna Confit with Warm Bean Salad
Photo by Howard L. Puckett

Ingredients

  • ¼ cup roasted red bell pepper strips
  • 1 pound ahi tuna, cut into chunks
  • 2 (15 1/2-ounce) cans chickpeas, undrained
  • 3 ¼ cups olive oil, divided
  • ¼ cup pimiento-stuffed olives
  • 1 cup tightly packed fresh baby spinach
  • 1 cup chopped onion
  • + 9 more ingredients
    • ½ teaspoon fennel seeds
    • ¼ teaspoon freshly ground black pepper
    • 2 dried red arbol chile peppers*
    • 2 garlic cloves, minced
    • 2 teaspoons kosher salt
    • ¼ teaspoon kosher salt
    • 2 tablespoons fresh lemon juice
    • 8 black peppercorns
    • 2 teaspoons fresh thyme

Place fish in an 8- x 8-inch baking dish; rub with 2 teaspoons salt, garlic, thyme, and fennel. Arrange peppercorns and chile peppers in dish. Pour 1/4 cup oil over fish mixture. Cover and chill 8 hours.Add just enough remaining olive oil to cover fish (about 3 cups).Bake at 200° 1 hour and 15 mi...

View full recipe at My Recipes

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