I am pretty sure the confit + tuna concept has never independently crossed my mind.
This 180+ pound tuna resulted in 60+ pounds of fish that took a very long time to work off. (I am not sure my mother has yet recovered from the trauma of having it all hanging out in her freezer for so long...)
Fortunately, this week's foray into fish land involved a more manageable portion (one pound of tuna steaks - I doubled the recipe to bring to a family dinner).
An overnight soak in aromatics, olive oil (a cup and a half - be still my heart) and a healthy dose of sun dried tomatoes (hiding, but they are in there was followed by a low bake (225F).
Once again, this recipe brought to light the whole "is it okay to put plastic wrap in the oven" dilemma. (The answer is, it depends...) I bypassed the issue by placing parchment directly over the fish and covering the whole dish with non-stick aluminum foil.
I planned on bringing this to a family dinner (doesn't everyone take untested recipes over to someone's house?) and kept my fingers crossed that the finished dish didn't turn out to be an unmitigated disaster. (Grilled chicken and pork tenderloin were available as a back up plan). My hopes were that the fresh tomato and pepper salsa and olive tapenade would help mask any potential fish flaws.
Since I was feeding my siblings, I was pretty confident that any reaction I received with this dish would be honest. (Sparing each other's feelings is not our collective strong suit...) No one threw fish chunks at me and my sister willingly took home the leftovers.
In my book, that's a win!
This post participates in French Fridays with Dorie. The recipe for Tuna Confit can be found here on the Washington Post website.