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Warm Pasta Salad With Tuna Confit

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This is a Bill Granger recipe and it can be made either with fresh or canned tuna.

This is a Bill Granger recipe and it can be made either with fresh or canned tuna.

Ingredients

Serves: 4 generously

Metric Cups
  • 500 millilitres olive oil
  • 6 cloves garlic (crushed with the side of a knife)
  • 2 teaspoons black peppercorns
  • 500 grams tuna steaks
  • 200 grams green beans
  • 1 tablespoon red wine vinegar
  • sea salt
  • freshly ground pepper
  • 1 seeded red chilli (finely chopped)
  • 3 ripe, seeded tomatoes (cut into thin wedges finely)
  • Zest of 1 lemon (grated)
  • 90 grams small, pitted black olives
  • ½ small red onion (halved and finely sliced)
  • 50 grams fresh flatleaf parsley (roughly shredded)
  • 400 grams penne pasta
  • 18 fluid ounce olive oil
  • 6 cloves garlic (crushed with the side of a knife)
  • 2 teaspoons black peppercorns
  • 17⅔ ounces tuna steaks
  • 7 ounces green beans
  • 1 tablespoon red wine vinegar
  • sea salt
  • freshly ground pepper
  • 1 seeded red chile (finely chopped)
  • 3 ripe, seeded tomatoes (cut into thin wedges finely)
  • Zest of 1 lemon (grated)
  • 3⅙ ounces small, pitted black olives
  • ½ small red onion (halved and finely sliced)
  • 1¾ ounces fresh italian parsley (roughly shredded)
  • 14⅛ ounces penne pasta

Method

Warm Pasta Salad With Tuna Confit is a community recipe submitted by Monica and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Mix oil, garlic and pepper in a large bowl and add the tuna. Cover and marinate in fridge for 1 hour.
  • Heat tuna in the oil in a deep frying pan over a medium heat until oil is hot.
  • Reduce heat and cook for 10 minutes. Remove tuna and allow oil to cool.
  • Put tuna back in cooled oil, cover and refrigerate until required, will keep for up to 4 days.
  • Blanch the beans in boiling water for 2 minutes and then refresh in cold water.
  • Flake the tuna into large pieces in a large bowl.
  • Stir 3tb of tuna oil together with the vinegar and add to bowl together with salt, pepper, chopped chilli, tomato slices, lemon zest, beans, olives and parsley.
  • Set aside for 30 minutes for flavours to develop. Cook the pasta according to directions on the packet.
  • Drain well and toss with tomato and tuna mix, stir well and serve. n.b. This can be made with canned tuna, in which case omit the first set of ingredients and the first step of the method.
  • You will need to add some oil to the vinegar,I used garlic olive oil.
  • Mix oil, garlic and pepper in a large bowl and add the tuna. Cover and marinate in fridge for 1 hour.
  • Heat tuna in the oil in a deep frying pan over a medium heat until oil is hot.
  • Reduce heat and cook for 10 minutes. Remove tuna and allow oil to cool.
  • Put tuna back in cooled oil, cover and refrigerate until required, will keep for up to 4 days.
  • Blanch the beans in boiling water for 2 minutes and then refresh in cold water.
  • Flake the tuna into large pieces in a large bowl.
  • Stir 3tb of tuna oil together with the vinegar and add to bowl together with salt, pepper, chopped chilli, tomato slices, lemon zest, beans, olives and parsley.
  • Set aside for 30 minutes for flavours to develop. Cook the pasta according to directions on the packet.
  • Drain well and toss with tomato and tuna mix, stir well and serve. n.b. This can be made with canned tuna, in which case omit the first set of ingredients and the first step of the method.
  • You will need to add some oil to the vinegar,I used garlic olive oil.
  • Tell us what you think