Tuna Confit

1. 1

   Cut the tuna into a few equal sized pieces. Equally distribute the salt, pepper, sugar and lemon zest. Wrap in plastic wrap and let sit for a good 5 or 6 hours. Rinse off the salt after 6 hours.

2. 2

   Tightly pack the tuna, garlic, thyme and lemon zest in a baking dish and pour over olive oil to cover the tuna. Bake at 225-250 for an hour. Remove from the oven and let rest until it reaches room temperature. Store the tuna in the oil until ready to use.

3. 3

   Serve on top of a salad on toast or as you would any tuna (minus the mayo - none needed).

No additional tips available.