Master Recipe for Tuna Confit

Ingredients

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

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