Tuna Confit With Black Olive Tapenade and Tomato Salsa (Part II)

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Bake the room-temperature tuna astatine a debased temperature, past portion it similar beef. Serve with the already-prepared tapenade and salsa, which tin beryllium made up to 2 hours up and kept astatine country temperature.

From cookbook writer Dorie Greenspan.

Ingredients

For the salsa

1/2 pint grape tomatoes, halved horizontally
1/2 mean reddish doorbell pepper, stemmed, seeded and chopped into 1/4-inch dice
1 tablespoonful finely minced preserved lemon
3 Peppadew peppers, from a jar, finely diced (optional)
1 tablespoonful extra-virgin olive oil
1 1/2 teaspoons liquid from the preserved lemons
Pinch cayenne capsicum oregon piment d'Espelette
Fleur de sel oregon good oversea salt

Nutritional Facts

Per serving (salsa only)

Calories
45
Fat
4 g
Saturated Fat
1 g
Carbohydrates
3 g
Sodium
73 mg
Protein
1 g
Fiber
1 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From cookbook writer Dorie Greenspan.

Tested by Bonnie S. Benwick.

Published March 12, 2026

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