Master Recipe for Tuna Confit

Master Recipe for Tuna Confit
Photo by Scott Phillips


  • 3 Tbs. coarse salt
  • 2 lb. top-quality fresh tuna (yellowfin or ahi), cut into 1-inch-thick steaks
  • 1 tsp. black peppercorns, coarsely cracked
  • 6 sprigs fresh thyme
  • Zest of 1 lemon, pared in strips
  • 3 cups good-quality olive oil (but not best); more if needed to cover the tuna during cooking
  • 2 sprigs fresh rosemary
  • + 2 more ingredients
    • 1 medium yellow onion, cut in ½-inch slices
    • 1 bay leaf

Combine the oil, onion, herbs, peppercorns, lemon zest, and salt in a deep sauté pan or Dutch oven. Heat to between 140° and 150°F, stirring occasionally, and cook for 20 minutes to infuse the flavors of the aromatics into the oil and to pasteurize it for a long shelf life. Taste the oil; it shou...

View full recipe at Fine Cooking


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