Photo: Thayer Allyson Gowdy; Styling: Robyn Valarik Photo by: Photo: Thayer Allyson Gowdy; Styling: Robyn Valarik

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.

Sunset DECEMBER 2010

  • Yield: Serves 16
  • Cook time: 30 Minutes
  • Marinate: 4 Hours
  • Cool: 2 Hours


  • 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.

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

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Ahi Tuna Confit Recipe