Tuna Confit
Discover the art of slow-cooking with this luxurious Tuna Confit recipe—a delicate, flavor-packed dish that’s perfect for impressing guests or elevating your weekly meals. Fresh tuna steaks are gently poached in aromatic extra virgin olive oil, infused with smashed garlic, fragrant rosemary and thyme, bay leaves, and optional lemon zest for a bright twist. This foolproof method preserves the tuna’s tender texture while locking in earthy, herbaceous flavors, resulting in a dish that’s both sophisticated and wholesome. Ideal as a standalone entrée or a centerpiece for salads, this make-ahead recipe also doubles as an elegant appetizer when served with crusty bread. With minimal prep time and a focus on simple ingredients, Tuna Confit is your go-to recipe for gourmet comfort that keeps beautifully in the fridge.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Fresh tuna steak (skinless, boneless)
- 500 milliliters Extra virgin olive oil
- 6 pieces Garlic cloves (smashed, skins removed)
- 4 sprigs Fresh thyme
- 2 sprigs Fresh rosemary
- 2 pieces Bay leaves
- 1 piece Lemon (zested, optional)
- 1 teaspoon Kosher salt
- 8 pieces Black peppercorns
Instructions
Pat the tuna steak dry with paper towels and season both sides lightly with kosher salt. Allow it to rest at room temperature while preparing the other ingredients.
In a small, heavy-bottomed saucepan or skillet, pour the olive oil and add the smashed garlic cloves, thyme, rosemary, bay leaves, lemon zest (if using), and black peppercorns. Warm the oil over low heat for about 5 minutes to infuse the aromatics.
Use a thermometer to monitor the temperature of the oil and keep it between 70-80°C (158-176°F) throughout the cooking process. Adjust the heat as needed to maintain this range.
Gently slide the tuna steaks into the warm oil, ensuring they are fully submerged. If needed, you can cut the tuna into smaller portions to fit comfortably in the pan.
Cook the tuna in the oil for 25-35 minutes, depending on the thickness of the steaks. The tuna should remain pale and tender, and the interior should reach a temperature of around 52°C (125°F) for medium doneness (adjust to preference).
Carefully remove the tuna using a slotted spoon or tongs, allowing excess oil to drain. Let the tuna cool slightly before serving or storing.
Serve immediately as an appetizer or main dish, or allow the tuna to cool completely and store it in its confit oil in an airtight container in the refrigerator for up to 5 days. Make sure the tuna is fully submerged in oil during storage.
Nutrition Facts
Calories |
4712 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 472.1 g | 605% | |
| Saturated Fat | 68.2 g | 341% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 847 mg | 37% | |
| Total Carbohydrate | 15.7 g | 6% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 1.8 g | ||
| Protein | 147.3 g | 295% | |
| Vitamin D | 25.0 mcg | 125% | |
| Calcium | 136 mg | 10% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 2227 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
