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