Tuna confit
This tuna confit is definitely different from store-bought canned tuna. The keys to making olive oil-poached tuna are using very fresh tuna and taking your time, that’s all. The effort is worth it!
  • 300g fresh tuna (or swordfish, marlin), cut into thick pieces
  • ¼ – ½ tsp salt
  • 2 sprigs fresh rosemary
  • 2 bay leaves
  • 1 clove garlic
  • 100ml white wine
  • Olive oil, enough to cover
  1. Cut the tuna into pieces of about equal size
  2. Rinse them and pat dry with paper towel
  3. Rub salt on all sides of the tune
  4. Cover with plastic wrap and refrigerate for 2 hours.
  5. Pat dry and put the tuna, rosemary, bay leaves, garlic and white wine in a pot
  6. Add enough olive oil to cover the tuna completely
  7. Heat the pan over medium-low heat and poach for an hour until the fish is cooked through
  8. Let it cool to room temperature and transfer the tuna to a jar, covered in poaching oil and keep it in the fridge for 2 weeks
Recipe by Obento-gram at http://www.obentogram.com/2015/07/08/tuna-confit%e2%98%86/