Tuna confit

Confit Of Tuna With Witlof & Crusty Bread


1 tspn ground coriander seeds
2 tblspns finely chopped parsley leaves
2 tblspns finely chopped coriander leaves
1kg piece of tuna
extra virgin olive oil
4 small witlof
1 tblspn wholegrain mustard
1 tblspn white wine vinegar
2 tblspns extra virgin olive oil
crusty baguette


Preheat oven to 150C.

Combine ground coriander, parsley and coriander leaves and scatter over a clean work surface. Roll tuna in the herb mix and place in an ovenproof container that is large enough to just hold the fish. Add oil to completely cover the fish and bake for 45 minutes or until a skewer inserted into the flesh feels warm to the touch. Remove from the oven and allow to cool. Refrigerate overnight.

To serve, allow tuna to come to room temperature. Cut off a large slice and place on a plate and drizzle with a generous amount of cooking oil.

Combine mustard, vinegar and oil and season. Separate witlof into individual leaves and toss in the dressing and serve in the middle of the table with the tuna and bread.

Contributor: Cam