Ahi Tuna Confit

Name: Ahi Tuna Confit
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 16
Cuisine: Global
Ingredients: 16 slices 16 baguette slices; 1 bay leaf; 454 grams skinless yellowfin (ahi) or albacore tuna fillet (1 in. thick), in one piece; 1 teaspoons freshly ground fennel seeds; 2 sprigs each flat-leaf parsley and fresh mint; 1 leave Minced flat parsley, radishes, and green olives, for garnish; 2 smalls garlic cloves, peeled and crushed; 2 teaspoons kosher salt; 3 wide strips lemon zest; 710 milliliters extra-virgin olive oil; 1 teaspoons dried oregano; 0 teaspoons red chile flakes; 1 teaspoons freshly ground white peppercorns

Ahi Tuna Confit is a dairy free and pescatarian recipe with 16 servings. One serving contains 181 calories, 11g of protein, and 8g of fat. This recipe covers 9% of your daily requirements of vitamins and minerals. A mixture of kosher salt, chile flakes, garlic cloves, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 30 minutes. 1 person found this recipe to be flavorful and satisfying.

Instructions

Cut tuna in half lengthwise.

Ingredients you will need

Tuna

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.

Ingredients you will need

Spices

Tuna

Equipment you will use

Loaf Pan

Bowl

Preheat oven to 30

Equipment you will use

Oven

Add bay leaf, herb sprigs, garlic, and zest to tuna, tucking them around fish; pour in enough oil to cover by 1/4 in.

Ingredients you will need

Bay Leaves

Garlic

Fish

Tuna

Cooking Oil

Bake tuna 25 minutes, uncovered, lowering heat if necessary to keep oil from boiling.

Ingredients you will need

Tuna

Cooking Oil

Equipment you will use

Oven

Let tuna cool to room temperature in oil.

Ingredients you will need

Tuna

Cooking Oil

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.

Ingredients you will need

Baguette

Radish

Parsley

Olives

Tuna

Cooking Oil

Drizzle tuna with some of the oil, and flick some oil onto the olives and radishes too.

Ingredients you will need

Radish

Olives

Tuna

Cooking Oil

Make ahead: Through step 3, up to 10 days, chilled. Bring to room temperature before serving.

Equipment

Loaf Pan

Bowl

Oven

Ingredients

Servings:

16slices

16 baguette slices 1

bay leaf 454grams

skinless yellowfin (ahi) or albacore tuna fillet (1 in. thick), in one piece 1teaspoons

freshly ground fennel seeds 2sprigs

each flat-leaf parsley and fresh mint 1leave

Minced flat parsley, radishes, and green olives, for garnish 2smalls

garlic cloves, peeled and crushed 2teaspoons

kosher salt 3

wide strips lemon zest 710milliliters

extra-virgin olive oil 1teaspoons

dried oregano 0teaspoons

red chile flakes 1teaspoons

freshly ground white peppercorns

Recommended wine: Merlot, Pinot Noir, Rose Wine

Tuna works really well with Merlot, Pinot Noir, and rosé Wine. Though fish is often paired with white wine, 'meatier' fish like tuna can absolutely go with red wine. A Rosé will also pair nicely, particularly if your tunan is prepared with ingredients better suited to a white wine. The GEN5 Merlot with a 4.4 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.