Olive Oil Poached Tuna (Tuna Confit)
Olive Oil Poached Tuna (Tuna Confit)

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, olive oil poached tuna (tuna confit). One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Olive Oil Poached Tuna (Tuna Confit) is one of the most favored of recent trending meals in the world. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look wonderful. Olive Oil Poached Tuna (Tuna Confit) is something that I’ve loved my entire life.

By gently poaching fresh ahi tuna in olive oil, you can create a tuna fish of exceptional quality. The taste and texture are amazing, and you can adapt this in many ways. Besides switching up herbs and seasonings, you can cook the fish to a wide range of doneness.

To begin with this recipe, we must prepare a few ingredients. You can cook olive oil poached tuna (tuna confit) using 5 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Olive Oil Poached Tuna (Tuna Confit):
  1. Get 300 gr fresh tuna
  2. Make ready 3 clove garlic, smashed
  3. Get 1 tbs dried thyme
  4. Get 2 cups olive oil, or as needed
  5. Get sea salt, optional

He's using fresh thyme, but I don't have any fresh herbs on hand so I used dried herbs instead of fresh. Do remember to reduce the quantity if you're substituting from fresh. I poured the oil into the pan and added bay leaves, to infuse the oil and reheat on medium-low for a few minutes. The amount specified here is sufficient IF your pan is the same diameter of the pan I used.

Steps to make Olive Oil Poached Tuna (Tuna Confit):
  1. Let tuna back to room temperature. Cut it into several pieces as needed.
  2. Combine garlic and thyme on a heavy skillet. Pour over enough olive oil to just cover the tuna. Heat it on medium heat until the garlic begin to sizzles.
  3. Place tuna in hot oil and reduce heat to low. Cook it in hot oil and spooning oil over tuna constantly until the color turn to white, around 5 minutes. Flip it once if needed. Turn off heat.
  4. Remove from heat and transfer all of them to container. Let stand until room temperature.
  5. Wrap with plastic wrap and refrigerate overnight or 24 hours.
  6. Remove tuna to another container, sprinkle sea salt over the fish. Strain the oil from garlic and thyme, you can re-use the oil for another.

Combine the tuna with the salt, lemon zest, and olive oil in a sous-vide bag. Tuna will still be pink in middle. Remove tuna, drain well, transfer to a bowl and mash coarsely with a fork. Fold capers, shallots, mustard and sherry vinegar into tuna. For this recipe, the tuna is slowly poached in olive oil, which preserves it, and has the added bonus of providing a rich and well seasoned oil for the salad dressing.. ¾ cup oil from tuna .

So that is going to wrap it up for this exceptional food olive oil poached tuna (tuna confit) recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!