Star Anise And Ginger Tuna Confit Recipe

Name: Star Anise And Ginger Tuna Confit
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 small shallots, divided; 1-in.-long piece fresh ginger, peeled and thinly sliced, divided; 4 garlic cloves, divided; 1 teaspoon Chinese five-spice powder; 1/2 teaspoon pepper; 1/2 teaspoon kosher salt; 1 to 1 1/2 lbs. whole albacore tuna loin, cut crosswise into 1-in.-thick slices; 5 wide strips orange zest (from 1 orange; use a vegetable peeler); 4 star anise pods; 6 large cilantro sprigs; 3/4 cup grapeseed oil; 3/4 cup mild, fruity extra-virgin olive oil

Servings: persons

2 small shallots, divided
1-in.-long piece fresh ginger, peeled and thinly sliced, divided
4 garlic cloves, divided
1 teaspoon Chinese five-spice powder
1/2 teaspoon pepper
1/2 teaspoon kosher salt
1 to 1 1/2 lbs. whole albacore tuna loin, cut crosswise into 1-in.-thick slices
5 wide strips orange zest (from 1 orange; use a vegetable peeler)
4 star anise pods
6 large cilantro sprigs
3/4 cup grapeseed oil
3/4 cup mild, fruity extra-virgin olive oil

1
Mince 1 shallot, half of ginger, and 2 garlic cloves, then mix with five-spice powder, pepper, and salt. Rub paste all over tuna slices, layer them in a 4- by 8-in. baking dish, cover, and chill 4 to 5 hours.
2
Preheat oven to 275u00b0. Quarter remaining shallot lengthwise and add to baking dish. Crush remaining 2 garlic cloves and add to dish, along with orange zest, star anise, remaining ginger, the cilantro, grapeseed oil, and just enough olive oil to cover fish by 1/4 in.
3
Bake tuna 25 minutes, uncovered. Let tuna cool to room temperature in oil.
4
Make ahead: Up to 10 days, chilled. Bring to room temperature before serving.
5
Note: Nutritional analysis is per 1/2 cup tuna without oil.

707

kcal

Calories

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 12 ingredients. The key ingredients include: 2 small shallots, divided, 1-in.-long piece fresh ginger, peeled and thinly sliced, divided, 4 garlic cloves, divided, 1 teaspoon Chinese five-spice powder, and more.

Yes, Star Anise And Ginger 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!

Star Anise And Ginger Tuna Confit

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions