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

Hello everybody, 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. For mine, I am going to make it a little bit tasty. This will be really delicious.

Olive Oil Poached Tuna (Tuna Confit) is one of the most well liked of current trending meals in the world. It is appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. Olive Oil Poached Tuna (Tuna Confit) is something that I have loved my whole life. They’re fine and they look wonderful.

Learn how to make Olive Oil Poached Tuna! Go to http://foodwishes.blogspot.com for the ingredient amounts, extra information, and many, many more video recip. Place tuna gently in hot oil and reduce heat to low.

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

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

Or, wait for the peak of summer and make a juicy pan bagnat, the superlative Provençal tuna sandwich. Good tuna confit is all about temperature control. The tuna is gently poached in olive oil (or another oil of your choice) until it firms up ever so slightly, resulting the a very tender, very. Place tuna in a bowl, cutting it into several pieces if necessary.

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.

Add olive oil, the garlic, thyme and lemon peel. Good tuna confit is all about temperature control. The tuna is gently poached in olive oil (or another oil of your choice) until it firms up ever so slightly, resulting the a very tender, very. Let the oil cool separately and then strain the oil over the fish, discarding the aromatics. If the tuna isn't completely covered in oil, add more fresh olive oil to the storage dish.

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