Ahi Tuna Confit Recipe

Name: Ahi Tuna Confit
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound skinless yellowfin (ahi) or albacore tuna fillet (1 in. thick), in one piece; 2 teaspoons kosher salt; 3/4 teaspoon dried oregano; 3/4 teaspoon freshly ground white peppercorns; 3/4 teaspoon freshly ground fennel seeds; 1/4 teaspoon red chile flakes; 1 bay leaf; 2 sprigs each flat-leaf parsley and fresh mint; 2 small garlic cloves, peeled and crushed; 3 wide strips lemon zest; 3 cups extra-virgin olive oil; 16 baguette slices; Minced flat-leaf parsley, radishes, and green olives, for garnish

Servings: persons

1 pound skinless yellowfin (ahi) or albacore tuna fillet (1 in. thick), in one piece
2 teaspoons kosher salt
3/4 teaspoon dried oregano
3/4 teaspoon freshly ground white peppercorns
3/4 teaspoon freshly ground fennel seeds
1/4 teaspoon red chile flakes
1 bay leaf
2 sprigs each flat-leaf parsley and fresh mint
2 small garlic cloves, peeled and crushed
3 wide strips lemon zest
3 cups extra-virgin olive oil
16 baguette slices
Minced flat-leaf parsley, radishes, and green olives, for garnish

1
Cut tuna in half lengthwise. Combine spices in a small bowl. Season tuna all over with spices and put in a 4- by 8-in. loaf pan. Chill, covered, 3 to 5 hours.
2
Preheat oven to 300u00b0. Add bay leaf, herb sprigs, garlic, and zest to tuna, tucking them around fish; pour in enough oil to cover by 1/4 in.
3
Bake tuna 25 minutes, uncovered, lowering heat if necessary to keep oil from boiling. Let tuna cool to room temperature in oil.
4
Lift one piece of tuna from oil; separate into thick flakes. Top baguette slices with tuna, using more if needed, and arrange on a platter with olives and radishes. Scatter minced parsley over platter. Drizzle tuna with some of the oil, and flick some oil onto the olives and radishes too.
5
Make ahead: Through step 3, up to 10 days, chilled. Bring to room temperature before serving.
6
Note: Nutritional analysis is per serving.

1793

kcal

Calories

181

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pound skinless yellowfin (ahi) or albacore tuna fillet (1 in. thick), in one piece, 2 teaspoons kosher salt, 3/4 teaspoon dried oregano, 3/4 teaspoon freshly ground white peppercorns, and more.

Yes, Ahi Tuna Confit falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ahi Tuna Confit

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions