A classic preservation method, tuna confit involves slowly cooking tuna in olive oil until tender and intensely flavorful. This homemade version is far superior to canned tuna, offering a delicate texture and rich taste perfect for countless dishes. It’s an easy way to elevate a pantry staple into a gourmet ingredient.
Tuna Confit: DIY Gourmet at Home
A classic preservation method, tuna confit involves slowly cooking tuna in olive oil until tender and intensely flavorful. This homemade version is far superior to canned tuna, offering a delicate texture and rich taste perfect for countless dishes. It's an easy way to elevate a pantry staple into a gourmet ingredient.
Ingredients
- 2 pound fresh tuna loin cut into 1-inch thick pieces
- 4 cup extra virgin olive oil or enough to cover tuna
- 4 clove garlic peeled and lightly smashed
- 2 leaf bay leaf dried
- 1 teaspoon black peppercorns whole
Instructions
- 1. Pat the tuna pieces very dry with paper towels. Season generously with flaky sea salt on all sides.
- 2. In a heavy-bottomed saucepan or Dutch oven, arrange the tuna pieces. Add the garlic cloves, bay leaves, and black peppercorns around the tuna.
- 3. Pour enough extra virgin olive oil over the tuna to ensure it is completely submerged. If not, add more oil as needed.
- 4. Place the saucepan over very low heat. The oil should gently warm to about 180-200°F (80-95°C), showing only tiny bubbles around the edges. Do not let the oil boil vigorously.
- 5. Gently poach the tuna for 45-60 minutes, or until the tuna is cooked through but still moist and flakes easily with a fork. Cooking time will vary based on tuna thickness.
- 6. Carefully remove the pan from the heat and allow the tuna to cool completely in the olive oil. This crucial step allows the tuna to absorb more flavor and become incredibly tender.
- 7. Once cooled, carefully transfer the tuna pieces and the flavored olive oil into clean, sterilized jars. Ensure the tuna is fully covered by the olive oil for proper storage and preservation.
- 8. Seal the jars tightly and store them in the refrigerator for up to 2-3 weeks. Always bring the confit to room temperature for about 30 minutes before serving to enhance its flavor and texture.
Notes
For best results, use high-quality, sustainable tuna loins (e.g., albacore or yellowfin). Ensure the tuna is fully submerged in oil during cooking to prevent it from drying out and to ensure proper preservation. Store in clean, sterilized jars, fully covered with oil, in the refrigerator for up to 2-3 weeks. Always bring to room temperature before serving for optimal flavor. The infused olive oil can also be used for dressings or cooking.
