FFwD ~ Tuna Confit with black olive tapenade and tomato salsa

I served the tuna confit two ways:

(1) stuff on toast

cold from the fridge

on

toasted olive ciabatta rolls

(by SwissMoments bakery)

smeared with hot English mustard

I cannot decide which I liked better

the tuna confit

or the ciabatta rolls

a perfect match!

a great breakfast

by my self

as DH is away in China

he would love this!

 

(2) main course

on top of the suggested

mash with the tomato salsa

but minus the olive tapenade

which I made before

I thought of splashing on some balsamic

but after tasting the first forkful

(making sure it has all of the elements)

forget the balsamic

perfect as is!

 

The Tuna portion I made was 210 gms

hence I 'baked' it
in my >Go HERE to see Thermal Pots<
after spending overnight in the fridge

after removing the tuna from the marinate

mix the marinate well to ensure an even

distribution of all herbs, preserved lemon, celery

and dried tomatoes

put the mixture into the inner pot

bring it up to bubbling, put in the tuna pieces

(I cut it into two pieces to fit the pot)
making sure the olive oil marinate covers the tuna

I used roughly about 1.5 cups of olive oil

bring the contents to a boil again

before putting on the lid,

remove from fire

into the insulating pot the inner pot went!

time it for one (1) hour

and I got Tuna Confit!

a lightish pink, definitely not rosy!

 

 DeLiSH!!

and here is a catch up dish: 

Pierre Hermé’s Sablés aux Olives Noires

which the Doristas did way back in April 2013

(read about it >HERE<) 

most peculiar - grated hard boiled egg yolk

with olive oil, potato starch, flour

chopped black olives

(I used Spanish black olives)

actually very easy to put together

and Dorie says do-able by hand

its a recipe that you do not need to beat the batter

especially if like me

you use room temperature butter

and icing sugar in place of normal castor sugar

 

after an overnight rest in the fridge

I sliced and baked the smallest of the

three rolls I have from the full recipe

baked them this morning before getting 

ready for work!

easy peachy!

 

I wonder if the olive flavor will be further

intensified by tomorrow.... will find out soon!

note to self:

please follow Dorie's advice, bake only one tray at a time!

  

 Do check out the rest of group's results for this week's recipe at:

 

Tuna confit and tomato salsa ~ pages 305-306-307

black olive tapenade - page 487

Pierre Herme’s Olive Sables ~ page 12

Thanks for dropping by for a visit and leaving me a comment!