TUNA CONFIT WITH ROSEMARY + GARLIC
TIME: 30 MINUTES, PLUS AT LEAST 1 HOUR MARINATING
YIELD: 4 SERVINGS
GF (WITHOUT THE BREAD) •
P (WITHOUT THE BREAD)
Making a confit is my favorite way to cook tuna. When the fish is covered in herbed olive oil and gently poached, it emerges velvety and flavorful. I like to cook this on the rarer side if I’m serving it as an entrée, or a little more done if I plan to use it for tuna salads. Directions for both are below. You can make this well in advance. Covered in the oil used for poaching and stored in the fridge, it will last for at least a week.
2 tablespoons extra-virgin olive oil, plus up to 1 cup more for covering the tuna
2 teaspoons finely chopped fresh rosemary or sage
Finely grated zest of 1 lemon
2 garlic cloves, smashed
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon fennel seeds, crushed (optional)
4 6-ounce tuna steaks
Coarse sea salt, for serving
Lemon wedges, for serving
Crusty bread, for serving
- In a medium bowl, combine the oil, rosemary, lemon zest, garlic, salt, pepper, and fennel seeds. Add the tuna and toss to combine; then cover and let marinate in the refrigerator for at least 1 hour and up to 24 hours.
- Pour 1 cup of water into the pressure cooker and place the steamer rack inside. Transfer the tuna to a 1-quart soufflé dish (do not use a metal dish here), leaving space between the pieces if possible. Pour in enough olive oil to cover the tuna, cover the dish with aluminum foil, and place it on the steamer rack. Cook on low pressure for 5 minutes for a rare center, or 6 to 7 minutes to cook through. Release the pressure manually, remove the lid, and let cool for 20 minutes in the pot.
- Lift the soufflé dish out of the pressure cooker and place it on a wire rack. Remove the foil and use a slotted spoon to transfer the tuna to a serving platter. Sprinkle the tuna with sea salt and serve it with lemon wedges and crusty bread. (Save the oil and use it to drizzle on bread, pasta, roasted vegetables, or for cooking. Keep it covered and refrigerated for up to 1 week.)
COOK IT SLOW
Cook the tuna on high for 30 minutes to 1 hour or low for 1 to 2 hours.