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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Credit: Thayer Allyson Gowdy; Styling: Robyn Valarik

Recipe Summary

4 hrs
30 mins
2 hrs
6 hrs 30 mins
Serves 16


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

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

  • 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.

Nutrition Facts

139 calories; calories from fat 16%; protein 10g; fat 2.6g; saturated fat 0.5g; carbohydrates 18g; fiber 0.9g; sodium 459mg; cholesterol 13mg.