Pasta Niçoise made with tuna confit?
this request confuses me from 3-4 different directions. the french really don't consider anything other than duck & goose real confits; probably it's about the use of its own rendered fat in the preparation & storage of the meat in question.also, for nicoise, the french also typically use canned tuna, which is albacore; a fish so lean even the japanese sear it tataki style to give it flavor (and make it easier to slice uniformly). there's no way you could render enough fat from a school of albacore to do a confit. i guess you'd have to go with olive oil (which is actually great for poaching certain types of fish). finally, it's the canned tuna texture and taste that are part of the traditional nicoise treatment, which would be very different from the velvety texture i'd expect from a confit of something like albacore. ultimately, this comes across as an attempt of fusion, but completely within french cuisine/cooking. really?
The LA Times ran this a few years ago: http://www.latimes.com/features/la-fo... I've been poaching my own tuna ever since cause it's so easy and really worth any effort at all. You can also do salmon and I suppose any other fish that interested you.
I save the olive oil that does take on a slight taste of fish and use it for salad dressings that I would otherwise add anchovy paste to.