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.
Ingredients
- 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)
Instructions
- Cut the tuna into several large chunks and place in a bowl.
- Add the remaining ingredients, cover and refrigerate for at least 5 hours or overnight.
- Place the tuna and oil mixture in a saucepan small enough to hold the fish snugly with oil covering it.
- 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.
- Use right away or store in the oil in the refrigerator for up to 5 days.
- To serve, drain off the oil, flake the fish with a fork and toss with the condiments of your choice.