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Tuna Confit

Tuna Confit

Tuna Confit Photo
Difficulty Level: Intermediate
  • Prep Time:
    5 Minutes
  • Cook Time:
    PT35M
    30 Minutes
  • Yield:
    2 Servings
This traditional French method of cooking in fat provides tons of flavor, tenderness and endless possibilities. Try it on a Niçoise salad or the sandwich version, Pan Bagnat.
Ingredients
  • 2 (6 ounces) tuna steaks
  • ½ small onion, cut into 1/2-inch slices
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • Olive oil
  • Salt and freshly ground black pepper to taste
  • 2 (170.1g) tuna steaks
  • 0.5 small onion, cut into 1/2-inch slices
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • Olive oil
  • Salt and freshly ground black pepper to taste

This traditional French method of cooking in fat provides tons of flavor, tenderness and endless possibilities. Try it on a Niçoise salad or the sandwich version, Pan Bagnat.

Preparation
STEP 1

Season tuna steaks well with salt and pepper.

STEP 2

Place a layer of onions in a medium, heavy-bottomed saucepan. Place tuna on top of onions. Top tuna with herbs and remaining onions.

STEP 3

Add enough oil to just cover tuna.

STEP 4

Place pan over low heat and cook for about 30 minutes, or until tuna is cooked through. Don't let pan get too hot – reduce heat if oil starts to bubble. You want the tuna to poach gently in the oil. Serve warm with onions.

Options

Note: This dish makes a great topping for a summer salad, and will keep in the fridge, covered in oil, for up to two weeks.

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