Ahi Tuna Confit

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.

Yield: Serves 16
Recipe from Sunset

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Recipe Time

Cook Time:
Marinate: 4 Hours
Cool: 2 Hours

Nutritional Information

Amount per serving
  • Calories: 139
  • Calories from fat: 16%
  • Protein: 10g
  • Fat: 2.6g
  • Saturated fat: 0.5g
  • Carbohydrate: 18g
  • Fiber: 0.9g
  • Sodium: 459mg
  • Cholesterol: 13mg


  • 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


  1. 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. 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. 3. Bake tuna 25 minutes, uncovered, lowering heat if necessary to keep oil from boiling. Let tuna cool to room temperature in oil.
  4. 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.
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