Recipe: Yummy Olive Oil Poached Tuna (Tuna Confit)

Olive Oil Poached Tuna (Tuna Confit). I hope you enjoy this easy Tuna Confit & Conserva Recipe! By gently poaching fresh ahi tuna in olive oil, you can create a tuna fish of exceptional quality. What comfort there is knowing when this tuna confit is on hand ready for a variety of sandwich View image.

Fresh tuna is a versatile and delicious fish. 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. You can cook Olive Oil Poached Tuna (Tuna Confit) using 5 ingredients and 6 steps. Here is how you cook that.

Ingredients of Olive Oil Poached Tuna (Tuna Confit)

1. It's 300 gr of fresh tuna.
2. It's 3 clove of garlic, smashed.
3. Prepare 1 tbs of dried thyme.
4. It's 2 cups of olive oil, or as needed.
5. You need of sea salt, optional.

This process cures the tuna, pulling. 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.

Olive Oil Poached Tuna (Tuna Confit) instructions

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..

Olive oil poached tuna sous vide, Olive oil-poached tuna Oven, Butter poached tuna, Tuna confit, Poached tuna white wine, Oil-poached tuna temperature, Water poached tuna, Poached tuna Bon Appétit. I suggest serving the tuna confit along with some haricots verts in garlic on crispy polenta. This olive-oil poach works best with denser Reprinted with permission from Mediterranean Cooking. Poached Eggs In Tomato Sauce (Shakshouka). Bring up to low simmer and take off heat.