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Tuna confit

  • Serves 4
  • Easy

Check out this easy yet impressive tuna confit recipe. Confiting the tuna gives it a lovely melting texture – you can serve the fish warm with green beans and a drizzle of balsamic, or cold as the basis of a superior salad niçoise

By Amanda James

*This recipe is gluten-free according to industry standards

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Ingredients

  • sea salt flakes 1 tbsp
  • caster sugar ½ tsp
  • oregano a few sprigs
  • tuna 4 thick steaks
  • lemon 1, peeled into 6 strips
  • black peppercorns 8
  • fennel seeds ½ tsp
  • olive oil see notes below

Method

  • Step 1

    Mix together the salt, sugar and most of the oregano sprigs, and rub all over the tuna steaks. Put the steaks in an ovenproof dish in which they fit fairly snugly. Scatter the lemon peel, peppercorns and fennel seeds on top, cover and leave in the fridge for 2 hours. Take out of the fridge and leave at room temperature for 30 minutes.

  • Step 2

    Heat the oven to 150C/fan 130C/gas 2. Pour over enough olive oil to just cover the tuna, then cook in the oven for 15 minutes. Take out and leave in the oil for 15 minutes more before serving with the fresh oregano.

Additional Information

Note about cooking with olive oil: Keep more expensive extra-virgin olive oil for the recipes where you will be able to really taste it – such as our marinated goat’s cheese and rosemary and olive oil focaccia. For all the other recipes, a good-standard olive oil will work perfectly well.


Discover more of our tuna recipes here...

Nutrition

  • kcals 244
  • fat 11.1g
  • saturates 1.7g
  • carbs 0.5g
  • sugars 0.5g
  • fibre 0.5g
  • protein 35.4g
  • salt 2.1g
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