Olive Oil Poached Tuna (Tuna Confit)
Olive Oil Poached Tuna (Tuna Confit)

Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, olive oil poached tuna (tuna confit). It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

This process cures the tuna, pulling. Check out this easy yet impressive tuna confit recipe. How To Make Poached Tuna And Herb Salad.

Olive Oil Poached Tuna (Tuna Confit) is one of the most well liked of recent trending foods on earth. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look wonderful. Olive Oil Poached Tuna (Tuna Confit) is something that I have loved my entire life.

To get started with this particular recipe, we have to prepare a few ingredients. You can have olive oil poached tuna (tuna confit) using 5 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Olive Oil Poached Tuna (Tuna Confit):
  1. Get 300 gr fresh tuna
  2. Get 3 clove garlic, smashed
  3. Take 1 tbs dried thyme
  4. Get 2 cups olive oil, or as needed
  5. Take sea salt, optional

Commercial canners often steam their albacore, but a far more luxurious result is achieved thanks to a slow poach of the fish in olive oil. I suggest serving the tuna confit along with some haricots verts in garlic on crispy polenta. This olive-oil poach works best with denser Reprinted with permission from Mediterranean Cooking. Oil poaching works particularly well for firm, meaty fish like tuna, salmon, swordfish, halibut, and mahi mahi.

Instructions to make Olive Oil Poached Tuna (Tuna Confit):
  1. Let tuna back to room temperature. Cut it into several pieces as needed.
  2. Combine garlic and thyme on a heavy skillet. Pour over enough olive oil to just cover the tuna. Heat it on medium heat until the garlic begin to sizzles.
  3. Place tuna in hot oil and reduce heat to low. Cook it in hot oil and spooning oil over tuna constantly until the color turn to white, around 5 minutes. Flip it once if needed. Turn off heat.
  4. Remove from heat and transfer all of them to container. Let stand until room temperature.
  5. Wrap with plastic wrap and refrigerate overnight or 24 hours.
  6. Remove tuna to another container, sprinkle sea salt over the fish. Strain the oil from garlic and thyme, you can re-use the oil for another.

You don't want to use the most expensive, super-premium olive oil you can find for this, but you also don't want it to be bottom-shelf. Tuna Pasta with Tomatoes, Capers and Olive Oil Bread CrumbsFramed Cooks. Little Gem Lettuce Salad with Olive Oil-Poached TunaCalifornia Grown. Cut the tuna into a few equal sized pieces. Equally distribute the salt, pepper, sugar and lemon zest.

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