Tuna Confit & 4 Ways to Enjoy!

OK kids, today’s word is counter-intuitive. Why would you take gorgeous fresh tuna and essentially can it? Well, unless you’re into luscious, richly-flavored, perfectly-cooked fish that yields a briny, citrus-scented oil and is basically pre-prepped for all kinds of insanely delicious 5 minute dinners. Trust us, go against logic and try this magical tuna confit – your summer dinners and not-sad Zoom lunches will be all the better for it.



1. Cut tuna into large chunks and place in a bowl.

2. Add salt, white pepper, and sugar and toss, making sure spices and salt are evenly coating tuna. Place in refrigerator for about 6 hours.

3. Preheat oven to 225.

4. Remove tuna from refrigerator and rinse briefly, then pack into a baking dish just large enough for all the pieces.

5. Add garlic, lemon zest, and thyme sprigs and pour olive oil over to cover.

6. Bake for 1 hour, then remove from the oven and cool to room temperature. Store the tuna in the oil until ready to use.

Some of our favorite ways to use it:

  • On garlic-rubbed toast with chopped tomatoes
  • Tossed with warm pasta, minced garlic, capers and lots of chopped parsley
  • On fresh greens with chopped scallions and cherry tomatoes
  • With warm chickpeas, chopped celery, red wine vinegar or lemon, loads of herbs, and plenty of the confit oil

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