Tuna Steak and Confit Tomatoes
Ingredients:
- CastelineS Basil & Mint Olive Oil
- CastelineS Garlic Olive Oil
- 2 tuna steaks
- 1.2 kg ripe tomatoes
- ground 5-berry blend
- fleur de sel
- pepper
- thyme
Blanch the tomatoes for 5 minutes. Remove the skin, cut each tomato into quarters, and discard the seeds. Arrange the tomatoes in a dish, coat them with Garlic Olive Oil. Season with salt, pepper, and sprinkle with thyme. Bake for 2 hours 30 minutes at 90°C.
Place the tuna in a deep dish, generously coat each steak with Basil Mint Olive Oil. Cover and refrigerate until the tomatoes are finished cooking.
Coat the tomatoes again with Garlic Olive Oil 5 minutes before the end of cooking.
Heat a pan or grill over high heat without fat. Sear the tuna for 2 to 3 minutes on each side. Season with salt and the 5-berry blend.
Serve the tuna immediately with the tomatoes.
Recipe created by Chantal and Leslie, two bloggers who offer delicious and innovative recipes using our olive oils. > Discover their blog