Tuna Confit Spread
(Makes 1.25 pounds)

1 lb. tuna steak
2-3 T. kosher salt
1 cup diced onion
4 garlic cloves, minced
½ fennel bulb, diced
1 jalapeno pepper, minced
1 cup tomato concasse
3 bay leaves
4 sprigs thyme
4 basil stems
fresh ground black pepper
2 cups mild olive oil
3 T. chopped fresh basil

Directions

Salt the fish liberally so there is a visible coating of salt on the surface of both sides. Refrigerate for 1-2 hours. Put onion, garlic, fennel, jalapeno, tomato, bay leaves, thyme, basil stems and olive oil in a small saucepan. Bring to 180 degrees for 30 minutes. Add the salted tuna steak and gently poach the fish until it is pink in the center. Remove tuna from oil and place on serving plate. Remove bay leaves, basil stems and thyme. Add chopped fresh basil and spoon garnish over the top of the tuna. Serve immediately with bread or crackers with olives.