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Ahi Tuna Confit





Yields
16 Servings



Marinate Time
4 hrs



Cook Time
30 mins



Total Time
4 hrs 30 mins

You’ll end up with extra confit, but it keeps for at least 10 days, and is great on salads and sandwiches.

Ahi Tuna Confit




Photo: Thayer Allyson Gowdy; Styling: Robyn Valarik
 1 pound skinless yellowfin (ahi) or albacore tuna fillet (1 in. thick), in one piece
 2 teaspoons kosher salt
 3/4 teaspoon dried oregano
 3/4 teaspoon freshly ground white peppercorns
 3/4 teaspoon freshly ground fennel seeds
 1/4 teaspoon red chile flakes
 1 bay leaf
 2 sprigs each flat-leaf parsley and fresh mint
 2 small garlic cloves, peeled and crushed
 3 wide strips lemon zest
 3 cups extra-virgin olive oil
 16 baguette slices
 Minced flat-leaf parsley, radishes, and green olives, for garnish
2

Preheat oven to 300°. Add bay leaf, herb sprigs, garlic, and zest to tuna, tucking them around fish; pour in enough oil to cover by 1/4 in.

3

Bake tuna 25 minutes, uncovered, lowering heat if necessary to keep oil from boiling. Let tuna cool to room temperature in oil.

4

Lift one piece of tuna from oil; separate into thick flakes. Top baguette slices with tuna, using more if needed, and arrange on a platter with olives and radishes. Scatter minced parsley over platter. Drizzle tuna with some of the oil, and flick some oil onto the olives and radishes too.

5

Make ahead: Through step 3, up to 10 days, chilled. Bring to room temperature before serving.

6

Note: Nutritional analysis is per serving.

Nutrition Facts

Servings 16

Amount Per Serving
Calories 139Calories from Fat 16
% Daily Value *
Total Fat 2.6g4%

Saturated Fat 0.5g3%
Cholesterol 13mg5%
Sodium 459mg20%
Total Carbohydrate 18g6%

Dietary Fiber 0.9g4%
Protein 10g20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.