Tuna "confit"

Eastside Road, December 12, 2010 —

SET IN QUOTES, because "confit" to me means goose. Duck at a stretch. Certainly not fish. But it's trendy these days to cook thick tuna steaks very slowly in fairly cool oil, and we tried our hand at it tonight, flavoring the fish with thyme and marjoram from the garden, garlic, salt, and pepper. On the side, small potatoes, and delicious romanesco.

We were in Berkeley yesterday, and we generally take a cooler with us when we make those trips, because Monterey Fish is a fishmonger we rely on. The fish is fresh and sound and delicious; today's was no exception.

Viura, Marqués de Montañana, 2009 (soft, clear and clean, low acid, pleasant)