Bread with oil.
To make the confit tuna, place the olive oil, star anise, cinnamon, bay leaf, thyme, peppercorn, and lemon and orange zest in a small heavy-based saucepan over low heat. Slowly bring the temperature up to 70 degrees Celsius.
Place the tuna in a small bowl with the lemon and orange juice, and season with the salt. Add the tuna to the oil, then remove the pan from the heat and cool slightly before transferring to the refrigerator to cool completely. Once cool, remove the tuna from the oil - it should still be pink on the inside.
Spread the tomato paste evenly over the bread slices using a butter knife. Make sure you spread all the way to the crust. Season generously with salt and pepper, then drizzle the olive oil evenly over the tomato paste.
Flake the tuna over the top and cover with the anchovies. Sprinkle over the olive cheeks, pickled onions and capers and serve immediately.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (94g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 411 | ||
Calories from Fat: 383 (93%) | ||
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Amt Per Serving | % DV | |
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Total Fat 42.6g | 57 % | |
Saturated Fat 5.9g | 30 % | |
Monounsaturated Fat 30.9g | ||
Polyunsanturated Fat 4.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 682.6mg | 24 % | |
Potassium 173.8mg | 5 % | |
Total Carbohydrate 10.5g | 3 % | |
Dietary Fiber 4.1g | 16 % | |
Sugars, other 6.5g | ||
Protein 1.5g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 411
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