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

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, olive oil poached tuna (tuna confit). It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Olive Oil Poached Tuna (Tuna Confit) is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It is easy, it is quick, it tastes yummy. They’re fine and they look fantastic. Olive Oil Poached Tuna (Tuna Confit) is something which I have loved my entire life.

Learn how to make Olive Oil Poached Tuna! I hope you enjoy this easy Tuna Confit & Conserva Recipe! recipes. This process cures the tuna, pulling.

To get started with this particular recipe, we have to prepare a few components. You can have olive oil poached tuna (tuna confit) using 5 ingredients and 6 steps. Here is how you can achieve that.

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

How To Make Poached Tuna And Herb Salad. A Guide To Poaching An Egg Using A Tuna Tin. Add tuna, parsley, olives, tomato, mustard, lemon juice, vinegar, and olive oil. Season to taste with salt and pepper, and using a rubber spatula, gently fold until combined.

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.

Cut the tuna into a few equal sized pieces. Equally distribute the salt, pepper, sugar and lemon zest. Tightly pack the tuna, garlic, thyme and lemon zest in a baking dish and pour over olive oil to cover the tuna. Place the oil, garlic, red pepper, bay leaves lemon zest, and peppercorns in a Dutch oven or deep heavy saucepan. Place tuna in a bowl, cutting it into several pieces if necessary.

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