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.

Julia Lee
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Recipe Summary

50 mins
4 hrs
4 hrs 50 mins
Makes about 3 1/2 cups


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • Bake tuna 25 minutes, uncovered. Let tuna cool to room temperature in oil.

  • Make ahead: Up to 10 days, chilled. Bring to room temperature before serving.

  • Note: Nutritional analysis is per 1/2 cup tuna without oil.

Nutrition Facts

350 calories; calories from fat 71%; protein 24g; fat 28g; saturated fat 3.6g; carbohydrates 2.4g; fiber 0.4g; sodium 588mg; cholesterol 29mg.