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.
- 2 pound fresh tuna
- 2 Tbsp salt
- 1 tsp black pepper
- 1 tsp sugar
- Zest of 2 lemons
- 3 sprigs of thyme
- 3 cloves garlic, crushed
- Olive oil, to cover
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