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Ahi Tuna Confit

Photo: Thayer Allyson Gowdy; Styling: Robyn Valarik
Marinate time 4 hrs
Cook time 30 mins
Cool time 2 hrs
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.


  • 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

Nutrition 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

How to Make It

  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.

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

  6. Note: Nutritional analysis is per serving.