Rare Tuna Confit
- Total Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 210-ounce sushi grade tuna steaks, 1-inch thick
- Kosher salt and freshly ground black pepper
- 2cups extra virgin olive oil
- 1bay leaf
- 15black peppercorns
- 1star anise
- 2cloves
- 3sprigs thyme
- 4cloves garlic
Nutritional analysis per serving (4 servings)
1122 calories; 109 grams fat; 15 grams saturated fat; 0 grams trans fat; 79 grams monounsaturated fat; 12 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 35 grams protein; 598 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Season tuna steaks with salt and pepper. Place in a heatproof container, just large enough to fit steaks in a single layer. In a small saucepan over medium heat, heat remaining ingredients until garlic cloves begin to turn golden brown. Pour mixture over tuna; it should cover the fish.
- Step 2
Cover and refrigerate for 24 hours. To serve, thinly slice the tuna and lay over dressed salad greens.
Private Notes
Comments
I love the simplicity of this method. I’ve tried others that call for using a candy thermometer for the oil temp. This is easier and more delicious. Great with salad or with large beans Italian style.
This is as easy as it sounds, and delicious. I sliced it thin and served it over hand-torn little gem lettuce, with a basil-anchovy lemon vinaigrette. Delicious.
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