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

Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, olive oil poached tuna (tuna confit). It is one of my favorites. This time, 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 popular of current trending meals in the world. It is enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. They are nice and they look fantastic. Olive Oil Poached Tuna (Tuna Confit) is something which I have loved my whole life.

The Technique Behind Perfectly Poached Salmon - Kitchen Conundrums with Thomas Joseph. If you like tuna packed in olive oil, get ready to be blown away by this homemade version. The tuna becomes succulent with a beautiful, buttery texture and taste.

To begin 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 cook it.

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

Olive Oil Poached Tuna - You Can Tuna Fish. Traditionally, the tuna is cooked all the way through, and preserved in the oil. This is a perfectly fine way to do it, and you will be blown away by the results. Fresh tuna is a versatile and delicious fish.

Instructions 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.

By preserving it, you can use it over the course of a couple of weeks, instead of eating it all right away or freezing it. Commercial canners often steam their albacore, but a far more luxurious result is achieved thanks to a slow poach of the fish in olive oil. How To Make Poached Tuna And Herb Salad. A Guide To Poaching An Egg Using A Tuna Tin. Tuna Olive Oil Recipes on Yummly

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