Tuna Confit

Studio Lunch 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...

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