Ahi Tuna Confit

Ahi Tuna ConfitRecipe
Photo: Thayer Allyson Gowdy; Styling: Robyn Valarik
You'll end up with extra confit, but it keeps for at least 10 days, and is great on salads and sandwiches.
Serves 16


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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


Marinate: 4 Hours
Cook: 30 Minutes
Cool: 2 Hours

1. Cut tuna in half lengthwise. Combine spices in a small bowl. Season tuna all over with spices and put in a 4- by 8-in. loaf pan. Chill, covered, 3 to 5 hours.

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.

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

Note: Nutritional analysis is per serving.

Created date

November 2010

Nutritional Information

Calories 139
Caloriesfromfat 16 %
Protein 10 g
Fat 2.6 g
Satfat 0.5 g
Carbohydrate 18 g
Fiber 0.9 g
Sodium 459 mg
Cholesterol 13 mg