Vermicular | Tuna Confit

Tuna Confit

Tailored for: Musui–Kamado
Cooking Flow
60 min
Cooking Steps

[WARM 158°F] 60 min


2 tuna steaks (sushi-grade)
Kosher salt—2% of tuna weight
8 sprigs fresh thyme
4 sprigs fresh rosemary
2 bay leaves
Olive oil, enough to cover tuna
2 cloves garlic, peeled, crushed
1 tablespoon black peppercorns

  1. Rub salt on tuna and place herbs evenly on top. Tightly wrap each steak with plastic wrap and refrigerate for at least an hour, preferably overnight.

  2. Remove the tuna from the plastic wrap and pat it dry with paper towels to remove any moisture. Lay two steaks in the pot, pour in enough olive oil to cover the tuna, and add garlic and peppercorns. Cover and poach at [WARM 158°F] for 60 minutes.

  3. Once cooled, transfer the tuna steaks along with the olive oil to a container. Refrigerate and serve cold.

  • Tuna confit is safe to eat for about a week when refrigerated and immersed in olive oil)

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