Ahi Tuna Confit
You'll end up with extra confit, but it keeps for at least 10 days, and is great on salads and sandwiches.
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Marinate: 4 Hours
Cool: 2 Hours
- 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. 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.
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