Confit tuna with herb potatoes and shellfish dressing

00. Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
1 to 2 hours

Serves
Serves 2


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the confit tuna

  • 200ml/7fl oz olive oil
  • 2 x 200g/7oz tuna steaks
  • 150g/5½oz cherry vine tomatoes, still on the vine
  • 1 rosemary stick
  • 2 garlic cloves, smashed
  • 1 bay leaf
  • 50g/1¾oz bottarga or mojama (air dried tuna loin), grated, to garnish

For the shellfish dressing

  • 3 tbsp olive oil
  • 1 banana shallot, peeled and chopped
  • 1 garlic clove, chopped
  • few thyme sprigs
  • 200g/7oz clams, scrubbed and debearded
  • 200g/7oz mussels, scrubbed and debearded
  • 200g/7oz cockles, cleaned thoroughly
  • 150ml/5fl oz Amontillado sherry
  • 1 tbsp red wine vinegar
  • salt and freshly ground black pepper
  • 1 tbsp roughly chopped fresh flat leaf parsley
  • 1 tbsp roughly chopped fresh tarragon

For the herb potatoes

  • 6 waxy new potatoes, peeled
  • 1 tbsp chopped fresh flatleaf parsley
  • 1 tsp chopped fresh tarragon
  • 1 banana shallot, peeled and diced
  • 3 tbsp olive oil
  • 1 tbsp sherry vinegar
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