Italian Picnic Salad
This is the easy salad version of the Pag Bagnat sandwich. If you are craving that flavor but don’t have much time, this is for you.
Tuna Steak Ingredients:
2 ½ cups Canola/Coconut oil mix
1 marinated roasted red bell pepper
2 bay leaves – tear
1 lemon rind
4 garlic cloves – crushed
1 tsp black peppercorns
1 large tuna steak – cut in half lengthwise
Cannellini white beans
Parsley
Lemon
Red Wine Vinaigrette Ingredients:
1 Tbs diced shallot
2 Tbs red wine vinegar
6 Tbs extra virgin olive oil
Pinch of salt and pepper
Directions:
For vinaigrette, combine all and let sit for 15 min.
Rinse tuna steak, then pat dry with paper towel.
Spritz tuna steak with lemon juice and cut tuna in half lengthwise.
Cover both sides with kosher salt and let sit at room temperature for at least 30 min.
In a dutch oven, combine oil, bell pepper, lemon rind, garlic, and peppercorns.
Heat uncovered on low (#3) for 15 min or until oil surface temp reaches 180F in order to infuse the oil.
Turn heat down to the lowest setting until oil cools to 150F surface temp.
Add tuna to the infused oil and make sure the oil covers the tuna completely, then cover with lid and cook tuna for 8 min.
When internal temp of tuna has reached 145F, remove from the stove and let cool.
Store tuna in the fridge in the infused oil for up to 2 weeks.
Serve on a bed of white beans sprinkled with salt, lemon juice, vinaigrette, and a side of parsley.
Written by:
Dr. Terra Caudill
Photo Credit:
Dr. Terra Caudill
Original Recipe:
Tuna Confit in “Salt Fat Acid Heat” by Samin Nosrat