Tuna Confit With Black Olive Tapenade And Tomato Salsa (Part Ii)

More from this source
Washington Post


Add a comment


1/2 pint grape tomatoes, halved horizontally

1/2 medium red bell pepper, stemmed, seeded and cut into 1/4-inch dice

1 tablespoon finely minced preserved lemon

3 Peppadew peppers, from a jar, finely diced (optional)

1 tablespoon extra-virgin olive oil

1 1/2 teaspoons liquid from the preserved lemons

Pinch cayenne pepper or piment d'Espelette

Fleur de sel or fine sea salt

You might also like

Salade Ni├žoise With Fresh Tuna Confit
Fine Cooking
Ahi Tuna Confit
Tuna Confit With Warm Bean Salad
Coastal Living
Penne With Fresh Tuna Confit
Fine Cooking
White Bean Salad With Fresh Tuna Confit
Fine Cooking
Tuna & Lemon Confit Crostini
SF Gate
Tuna Confit
SF Gate
Tuna Confit With Green Beans And Shell Beans
Pork Tenderloin With Burnt Brown Sugar, Orange...
Michael Ruhlman
Skinny Tomato Confit Aka Tomato Splat
The Skinny