Tuna Crudo With Peaches and Shallot Confit
Makes 4 servings
FOR THE PEACH AND SHALLOT CONFIT TOPPING:
4 small whole shallots (skin on is fine) 2 to 3 sprigs of thyme
4 tablespoons extra-virgin olive oil Salt and pepper to taste
2 yellow peaches, skin on, sliced or diced 2 tablespoons basil, finely julienned 1 tablespoon mint, finely minced
1⁄4 cup olive oil
FOR THE MARINADE:
2 tablespoons black olives, chopped 2 tablespoons capers, chopped 2 tablespoons parsley, chopped Zest from 1⁄2 lemon
Zest from 1⁄4 orange
1⁄4 cup extra-virgin olive oil
1 pound local tuna loin, sashimi grade 1 cup arugula
2 Fresno chiles, sliced
Salt and pepper to taste
Preheat oven to 250 degrees. Poke small holes in the shallots to allow the flavors to come out. Combine the shallots, thyme, 4 tablespoons olive oil, and salt and black pepper on a piece of foil and wrap like a package. Bake for about 25 minutes. When ready, let cool inside the foil package. When cool, remove the skins and slice the shallots into rings.
In a bowl, combine the peaches, shallots, basil, mint, cup olive oil, and salt and pepper. Set aside.
In a separate bowl, mix the chopped olives, chopped capers, parsley, lemon and orange zest with olive oil.
You can use the tuna uncooked or quickly sear it. Either way, first remove the bloodline from the tuna — or ask your fishmonger to do this. If you sear it, heat a nonstick pan with a small amount of vegetable oil. On high heat, sear each side for 3 seconds. Remove from heat. This can be done ahead of time or before serving. A few minutes before serving, slice the tuna sashimi-style and season with salt and pepper. Then coat each slice with a good amount of the olive and caper marinade.
To serve, place a bed of arugula on a plate. Arrange the slices of tuna on top of the arugula. Spoon the peach and shallot mixture around the slices. Sprinkle the slices of Fresno chiles on top.