So I made this week’s French Fridays with Dorie recipe (Tuna confit with black olive tapenade and tomato salsa, p 305) but I didn’t totally follow the recipe – I didn’t make the tapenade or the salsa and I served this with a version of ratatouille and some pan-fried potatoes because that sounded good. I am, after all, really and truly “en vacances” this week and next and it’s not always conducive to fitting in “must cook” dishes for the blog – fortunately this week I have had tuna-lovers Cathy and Neil who were happy to eat this dish….
The recipe basically asks you to marinade the tuna steak in olive oil and some other bits and pieces for 1-2 days, then to slowly bake the fish in the oven at a very low temperature. It was suggested that the tuna might be a little pink in the centre once it’s cooked, but I can’t see how when you’re basically covering it with oil and lemon juice for up to 2 days - mine was definitely firm and white when it came out of the fridge and was very definitely NOT pink once it was cooked. From a non tuna-eater’s point of view I thought it seemed a little over-cooked (too firm) but my taste testers said it was fairly tender. They didn’t taste the (very subtle) marinade flavours very strongly on the day I made this but the following day, the leftovers tasted slightly more lemon-y. Verdict? “Nice but not worth a 2-day prep.” I tend to agree – with a tuna steak, I think I’d prefer to pan cook it than bake in the oven.
Oh and in other “French” news…
More on that soon – stay tuned!
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Many of you will know I’m in France for most of the summer. While I will be slowly blogging about things I do here, the best way to keep up with me will be by following my photos which you can do on my Summer 2014 set on Flickr or Instagram where I am @eatlivtravwrite (if you don’t have the app on your phone you can still check out the photos online.