Recipes|Featured Main
Tuna confit
Difficulty Level: Intermediate
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Prep Time:5 Minutes
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Cook Time:PT35M30 Minutes
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Yield:2 Servings
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.