Tuna Confit

Tuna Confit

We eat a lot of tuna at the studio. Sometimes, instead of buying canned tuna, Laila gets fresh tuna steaks at the farmers market and confits a big batch. We keep it in the fridge to eat with salads, pasta, and more. Making your own tuna confit is surprisingly simple and so much better than the can.


1 lb tuna steak

1 lemon, peeled in stripes using peeler

3 garlic cloves, peeled

4 bay leaf

Handful of sage

A little flowering dill (or thyme or rosemary)

Chili, to taste


Olive oil


Salt the tuna very heavily on both sides and add a little chili flakes.

Put the tuna in a shallow ovenproof vessel.

Add all ingredients listed above except the olive oil. Once everything's in, cover with at least 3/4 of the way up with olive oil. Season the oil itself with salt.

Place in oven and turn oven to 220 F or the lowest your oven will go. Cook for 25 minutes or until the tuna color changes on the outside but is still slightly red on the inside. Cook super gently. Don't turn the heat up, ever.

Remove from oven. Cool in the oil. Store leftovers in the fridge.

Store the oil for other uses. It's delicious also.

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