Tuna confit
- Preparation and cooking time
- Total time
- + curing
- Easy
- Serves 4
Skip to ingredients
Ingredients
- 1 tbsp sea salt flakes
- ½ tsp caster sugar
- a few sprigs oregano
- 4 thick steaks tuna
- 1 lemon, peeled into 6 strips
- 8 black peppercorns
- ½ tsp fennel seeds
- 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.
