Things are a little fishy again this week for French Friday with Dorie, as our recipe is a Tuna Confit - meant to be served with black olive tapenade and tomato salsa. I skipped the tapenade and salsa completely.
I was dubious about making this - I mean fish, in oil, marinading for hours in the fridge? My fears were foundless - the gorgeous flavours which infused into the fish from preserved lemon, shallots and sun-dried tomatoes made for a beautiful dish, even if, as my photos show, I overcooked the tuna:
I served my tuna confit on a sweet potato mash and with stir fried vegetables:
Magnifique! To see what the other Doristas thought of this dish, visit the LYL section of the FFWD website.