"thon Mayo" Recipe

Inspired by Wildair

Time1h

Serves4

confit Bigeye tuna, capers, grilled sourdough

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Ingredients

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1
Prepare the Tuna
In a saucepan, combine the olive oil, garlic, thyme, and salt. Heat gently until fragrant but not boiling.
2
Cook the Tuna
Add the Bigeye tuna to the oil mixture and cook on low heat for about 30-40 minutes until the tuna is tender and cooked through.
3
Cool and Shred
Remove the tuna from the oil, let it cool slightly, then shred it into bite-sized pieces.

4
Prepare the Capers
Rinse the capers under cold water to remove excess salt and drain well.

5
Grill the Bread
Spread butter on both sides of the sourdough slices. Grill on a pan or grill until golden brown on both sides.

6
Assemble the Dish
On each slice of grilled sourdough, layer the shredded tuna confit and sprinkle with capers. Serve warm.