Star Anise and Ginger Tuna Confit

This gently spiced, rich tuna is terrific in sandwiches (we like it on brioche toasts, with cilantro and thinly sliced daikon radish, avocado, and cucumber). Or try it with soba noodles and in salads.

Yield: Makes about 3 1/2 cups
Recipe from Sunset

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Recipe Time

Prep Time:
Chill: 4 Hours

Nutritional Information

Amount per serving
  • Calories: 350
  • Calories from fat: 71%
  • Protein: 24g
  • Fat: 28g
  • Saturated fat: 3.6g
  • Carbohydrate: 2.4g
  • Fiber: 0.4g
  • Sodium: 588mg
  • Cholesterol: 29mg


  • 2 small shallots, divided
  • 1-in.-long piece fresh ginger, peeled and thinly sliced, divided
  • 4 garlic cloves, divided
  • 1 teaspoon Chinese five-spice powder
  • 1/2 teaspoon pepper
  • 1/2 teaspoon kosher salt
  • 1 to 1 1/2 lbs. whole albacore tuna loin, cut crosswise into 1-in.-thick slices
  • 5 wide strips orange zest (from 1 orange; use a vegetable peeler)
  • 4 star anise pods
  • 6 large cilantro sprigs
  • 3/4 cup grapeseed oil
  • 3/4 cup mild, fruity extra-virgin olive oil


  1. 1. Mince 1 shallot, half of ginger, and 2 garlic cloves, then mix with five-spice powder, pepper, and salt. Rub paste all over tuna slices, layer them in a 4- by 8-in. baking dish, cover, and chill 4 to 5 hours.
  2. 2. Preheat oven to 275°. Quarter remaining shallot lengthwise and add to baking dish. Crush remaining 2 garlic cloves and add to dish, along with orange zest, star anise, remaining ginger, the cilantro, grapeseed oil, and just enough olive oil to cover fish by 1/4 in.
  3. 3. Bake tuna 25 minutes, uncovered. Let tuna cool to room temperature in oil.
  4. Make ahead: Up to 10 days, chilled. Bring to room temperature before serving.
  5. Note: Nutritional analysis is per 1/2 cup tuna without oil.
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