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Ahi Tuna Confit

  • 16servings
  • 139calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B1, B6, B9, C
MineralsNatrium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pound skinless yellowfin (ahi) or albacore tuna fillet (1 in. thick), in one piece

  2. 2 teaspoons kosher salt

  3. 3/4 teaspoon dried oregano

  4. 3/4 teaspoon freshly ground white peppercorns

  5. 3/4 teaspoon freshly ground fennel seeds

  6. 1/4 teaspoon red chile flakes

  7. 1 bay leaf

  8. 2 sprigs each flat-leaf parsley and fresh mint

  9. 2 small garlic cloves, peeled and crushed

  10. 3 wide strips lemon zest

  11. 3 cups extra-virgin olive oil

  12. 16 baguette slices

  13. Minced flat-leaf parsley, radishes, and green olives, for garnish

Instructions Jump to Ingredients ↑

  1. Cut tuna in half lengthwise. Combine spices in a small bowl. Season tuna all over with spices and put in a 4- by 8-in. loaf pan. Chill, covered, 3 to 5 hours.

  2. Preheat oven to 300°. Add bay leaf, herb sprigs, garlic, and zest to tuna, tucking them around fish; pour in enough oil to cover by 1/4 in.

  3. Bake tuna 25 minutes, uncovered, lowering heat if necessary to keep oil from boiling. Let tuna cool to room temperature in oil.

  4. Lift one piece of tuna from oil; separate into thick flakes. Top baguette slices with tuna, using more if needed, and arrange on a platter with olives and radishes. Scatter minced parsley over platter. Drizzle tuna with some of the oil, and flick some oil onto the olives and radishes too.

  5. Make ahead: Through step 3, up to 10 days, chilled. Bring to room temperature before serving.

  6. Note: Nutritional analysis is per serving.

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