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

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, olive oil poached tuna (tuna confit). It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

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.

Olive Oil Poached Tuna (Tuna Confit) is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. They’re nice and they look wonderful. Olive Oil Poached Tuna (Tuna Confit) is something which I’ve loved my entire life.

To get started with this recipe, we must first prepare a few components. You can cook olive oil poached tuna (tuna confit) using 5 ingredients and 6 steps. Here is how you cook that.

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

Steps 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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