Texas Farmers Market April 3 2020

Tuna Confit


This recipe does canned tuna one better. Slowly poached in oil, the fish turns silky and tender. Serve dressed as a traditional tuna salad or toss with capers, parsley, minced shallots and a squeeze of lemon, and heap on a toasted baguette.


Tuna Confit


For 1 Batch(es)


  • 1 pounds fresh tuna
  • 1 cups olive oil
  • 2 garlic cloves, mashed
  • 3 sprigs thyme
  • 1/2 lemon's zest, cut into wide strips (use a sharp peeler to get only the yellow zest)

Tuna Confit Directions

  1. Cut the tuna into several large chunks and place in a bowl.
  2. Add the remaining ingredients, cover and refrigerate for at least 5 hours or overnight.
  3. Place the tuna and oil mixture in a saucepan small enough to hold the fish snugly with oil covering it.
  4. Bring to a simmer over medium heat and cook for 5 minutes. Remove from the heat and allow to cool in the oil for 30 to 45 minutes.
  5. Use right away or store in the oil in the refrigerator for up to 5 days.
  6. To serve, drain off the oil, flake the fish with a fork and toss with the condiments of your choice.

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