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

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Washington Post

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Ingredients

1 pound tuna steak, bones removed

1 large or two small preserved lemons, halved, pitted and thinly sliced, plus 1 tablespoon of their liquid

6 sun-dried tomatoes (dry or oil-packed), shredded

3 medium cloves garlic, smashed

2 scallions, white and light green parts, thinly sliced crosswise

1 rib celery, trimmed and thinly sliced crosswise

3 sprigs flat-leaf parsley, trimmed and coarsely chopped

1 sprig thyme leaves, coarsely chopped

1 sprig rosemary leaves, finely chopped

1 1/2 teaspoons fleur de sel or fine sea salt

1/2 teaspoon crushed red pepper flakes, or to taste

Finely grated zest and juice of 2 lemons

1 cup extra-virgin olive oil

1/2 cup pitted, oil-cured black olives

1 anchovy, drained

Finely grated zest and juice of 1/4 lemon, plus more as needed

Pinch rosemary (fresh or dried), plus more as needed

Pinch thyme (fresh or dried), plus more as needed

Pinch cayenne pepper or piment d'Espelette, plus more as needed

1 tablespoon olive oil, or more as needed

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