Friday, August 8, 2014
FFWD Tuna Confit with Black Olive Tapenade and Tomato Salsa
A while ago I made preserved lemons and put them in the refrigerator. It's probably a bad sign that I can't remember how long ago it actually was, but probably before Charlotte--who is 14 months old this week--was born. A couple of week ago I was cleaning out the refrigerator, and decided to throw the last couple of lemons out. I didn't check to see if they were bad (I'm guessing they were probably fine), but decided that they were old enough, taking up space, and easy enough to re-make. How angry was I when, literally two weeks later, I realized that we had a recipe calling for preserved lemons?!? I had kept them in my fridge for at least a year, and threw them away just before actually needing them. I was so angry at myself. By the time I realized, it was too late to make a new batch, so I tried to find some at my grocery store. The only thing that I could find was some olives on the olive bar that had small bits of preserved lemon mixed in. I bought some of the olives, picked out the bits of preserved lemon, and used the juice and lemon bits in the recipe. It wasn't the same--I really didn't have enough--but at least we got some of the lemon flavor. Other than that, we loved everything about this recipe. I love that it has to be prepped ahead of time. I'm so appreciative now of recipes that can be made whenever I'm free. It also wasn't too hard, and was absolutely delicious. I used swordfish instead of tuna (it was on sale), and think this could work well with a variety of fish.