[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
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.
Remove tuna from plastic wrap and wipe using paper towels to remove moisture. Lay two steaks in the pot, pour olive oil just enough to cover tuna, and add garlic and peppercorns. Cover and poach over [WARM 158°F] for 60 minutes.
Once cooled, transfer tuna steaks along with 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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