on August 1, 2014
in problems and questions
I posting the problems, questions, suggestions and tips Link now because some Doristas already have made it and have some good suggestions.
This post was written by MARY who has written 112 posts on French Fridays with Dorie.
I made the Tuna Confit tonight. I cook a lot of fish and I would not cook it with plastic wrap. Just put parchment paper over the fish and any kind of foil over it to seal the pan. Enjoy the tuna. It is really delicious.
I just put mine in the refrigerator to marinade.
I used a smaller pan than a 9×13 – my heart was having palpitations about the amount of olive oil I would need to cover the tuna in a larger pan (only because I don’t like to waste olive oil). I am still having anxiety about the cup and a half I did use :-)
It looks like this one is going to be delicious.
I used plastic wrap which was labeled “Microwave Safe” and it worked like a charm.
I ended up placing a piece of parchment directly on the fish and then covered the whole thing with non-stick aluminum foil.
This was a huge hit with my eaters!
Cher, what did you serve it with? The photo in the book looks like rice or mashed potatoes but I didn’t see a suggestion. We’re thinking of serving it over black rice – what do you think?
I served this with crispy pan-fried potatoes and a ratatouille…
I served it as part of a larger meal – with a salad and some grilled food (chicken, vegetables, etc).
I think this would be great as part of a grain salad (cooked barley, etc with the tuna, salsa and tapenade on top).
I don’t have my book with me but I am using the recipe I found on Washington Post and it says:
“Preheat the oven to 225 degrees. Line a baking sheet with aluminum foil or parchment paper.
Remove the plastic wrap from the tuna dish and mix the liquid and seasonings. Put the pan on the baking sheet, cover the tuna with a sheet of parchment paper and put a pot lid over it to keep the parchment in place. Bake for 1 hour; the tuna should be firm, and possibly rosy in the center. Transfer to the stovetop to cool.”
So not sure what you are all talking about but I am guessing that weird thing where there will be plastic wrap in the oven? ;)
My tuna-eaters here in the south of France are happy about the possibility of tonight’s dinner :)
So I made this last night and it was definitely NOT “possibly rosy” – it was white all the way through. Anyone else? It makes sense that it will not be rosy since it’s basically been cooking in the oil/ lemon juice etc… for 1-2 days. Apparently it was “ok” nothing special and possibly not worth the effort of the 1-2 day prep and long cook time.
I don’t have preserved lemons, have no access to them, and obviously don’t have time to make them by friday. How do you suggest I try and make up for their absence? I know they have a very specific flavor that simply using lemon zest and juice won’t make up for. Ideas?
I’ve been a blogging spaz. I have actually been cooking along for the past few weeks. I just haven’t posted about it. I’ll try to get a round-up done today. :-)
Google “Quick Preserved Lemons” – There is a Mark Bittman version that is ready in three hours and an Ina version that is ready in about the same time.
Nice! I didn’t know you could do them “quick.”
It was delish! I did not have to worry about the plastic wrap etc as I ‘baked’ the tuna in a thermal pot!
You must be logged in to post a comment.
© 2015 French Fridays with Dorie. All Rights Reserved.
Powered by Wordpress. Designed by