Photo: Thayer Allyson Gowdy; Styling: Robyn Valarik
Marinate Time
4 Hours
Cook Time
30 Mins
Cool Time
2 Hours
Yield
Serves 16

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

How to Make It

Step 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.

Step 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.

Step 3

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

Step 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.

Step 5

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

Step 6

Note: Nutritional analysis is per serving.

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