This week’s recipe comes from our December Chef of the Month: Chef Rod Knight! These extremely fresh ingredients and step-by-step directions will make anyone hungry!
Ever wonder how canned tuna is made? Well, here you go… There’s no salt in this recipe, that’s because salting the fish during the confit process will yield a different texture.
What you’ll need:
¼ – ½ lbs. filet of tuna
3 or 4 sprigs of thyme
Whole black peppercorn
1. Cut tuna into smaller more workable chunks that will fit into a large skillet.
2. Trim green onions, quarter shallots, slice garlic cloves in half to expose surface area and aid in flavor extraction.
3. Add ingredients to a skillet large enough to fit all ingredients. Heat on medium until you start to see rapid bubbles.
4. Turn down the heat to low add tuna.
5. Baste the tuna with the oil as its cooking. It’s important to note here that you can cook the tuna to your preference – med rare, med, well, that’s completely up to you.
6. Once the tuna is done to your likeness transfer to a container as it must be stored 24 hours before use. Cover making sure the plastic wrap if flush with the oil and fish, refrigerate overnight.
We hope you enjoyed the first recipe from Chef Rod Knight, check back next week for another recipe from our Chef of the Month. Share this fresh dish with your friends and family at your holiday potlucks or parties!