Tuna Steak and Tomato confit


Garlic & Basil and Mint

• 2 tuna steaks
• 1.2kg / 2lbs 10 oz of ripe tomatoes
• five-pepper blend, ground
• fleur de sel
• black pepper
• thyme


Boil the tomatoes for 5 minutes. Remove the skins, quarter each tomato, and discard the seeds. Place the tomatoes in an oven dish, and cover with Olive Oil & Garlic. Season with salt and black pepper, and sprinkle with thyme. Bake for 2½ hours at 90°C / 195°F.

Place the tuna steaks in a dish, and coat generously with Olive Oil & Basil and Mint. Cover, and chill until the tomatoes are done.

Five minutes before the end of baking, coat the tomatoes again with Olive Oil & Garlic.

Put a frying pan or grill pan on a high heat, without any fat. Cook the steaks for 2-3 minutes on each side. Season with salt, black pepper, and the five-pepper blend.

Serve immediately with the tomatoes.


A recipe by Chantal and Leslie, two bloggers who create delicious and inventive recipes using our olive oils.

Their blog: