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Red Tuna with Confit Tomatoes and Orange Blossom Sauce


Red Tuna with Confit Tomatoes and Orange Blossom Sauce


Serves 6

Preparation Time:  40 min

Cooking Time:  3 hrs 20 min (for slow cooking tomatoes)


6 Tunan Noisettes (Ask your fish monger to make sure the Noisettes are thick and well proportioned and right for slicing)

6 firm tomatoes

2 unwaxed oranges

10ml of orange blossom water

50g sugar

50ml water

20ml ground nut oil

10ml olive oil

fresh rocket/arugula

salt and pepper


  • Preheat the oven to gas mark 1/2 (90 degree)
  • Line a baking tray with foil and lightly grease with some olive oil
  • Cut the tomatoes in half and place onto the baking tray
  • Drizzle some olive oil over them. Add some salt and pepper, and slow cook them for 3 hours in the middle of the oven. Check them regularly to ensure they aren’t burning
  • Wash the oranges and make fine strands of peel with a zester from both the oranges
  • Put the sugar in a pan and add 50ml of water stir until dissolved
  • Bring the syrup to a boil. Add the peel and cook until the peel cristalices
  • Remove from the heat and allow the peel to cool in the syrup
  • Press the juice of the oranges and sieve the juice to remove any pith or pips
  • Add the orange blossom water
  • At the end of the cooking time for the tomatoes, cover with foil and leave them in the oven to keep warm. Make sure you turn the oven off
  • Heat the ground nut oil in a frying pan or skillet
  • When the oil is hot, sear the tuna for 1-2 minutes max on each size and season with some salt and pepper. Do not overcook the tuna. The tuna needs to be seared on the outside and rare/marrowy texture on the inside.
  • Remove the pieces of tuna and cover them with foil to keep them warm
  • Pour the orange juice/orange blossom water mixture and the syrup with the peel into the frying pan
  • Bring to a boil and reduce whilst continuously stirring with a wooden spatula. This will take a few minutes to reduce
  • Slice the tuna noisettes into thick slices


Arrange tuna slices and tomatoes on serving plate. Drizzle with the orange sauce, garnish with rocket/arugula and serve inmediately




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