36 Tuna Confit

Makes 1 pound

Ingredients

• 2 tablespoons salt
• 1½ pound tuna (steak, belly strip, or good sized trimmings)

Herbed Oil

• 4 ounces sliced yellow onion
• 4 garlic cloves, quartered lengthwise
• 1 fennel bulb, sliced thin
• 1 serrano chile, split lengthwise, seeded
• 4 basil stems, bruised
• 4 thyme sprigs, bruised
• 4 bay leaves, crushed
• 1 teaspoon black peppercorns
• 3 to 4 cups mild olive oil

Steps

1. Salt the fish liberally so there is a visible coating of salt on the surface. Small pieces should rest an hour, large pieces should rest under refrigeration overnight.
2. Put onion, garlic, fennel, chile, basil, thyme, bay leaves, peppercorns, and olive oil into a 2 quart saucepan and bring to 180°F for 20 to 30 minutes.
3. Add the salted fish and gently poach it in the oil. Watch the fish carefully; when it is barely pink in the center, remove from the vegetable oil. Adjust seasoning.
4. Cool the oil, strain if desired, and pour over the fish. Serve immediately, or hold under refrigeration.