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Some of the dishes that delighted Paranjape's guests included (clockwise from left:) Tuna Confit, Hangar Steak with Black Asparagus, and Bread Salad with Sherry Glazed Pork Belly.

Tuna Confit

Based on 1 ratings

Cook Time

1 Hour

Ingredients
Cure Mixture

1 teaspoon chili flakes

1 teaspoon black pepper

2 teaspoons salt

Ingredients

1 pound fresh tuna

2 cups olive oil

3 sprigs thyme

1 clove garlic

1 strip lemon zest

Preparation Method
  1. Sprinkle tuna with cure mixture and let sit in the refrigerator overnight.
  2. Remove the tuna from the refrigerator and wipe off the cure mixture.
  3. Place tuna and the oil in a sealable bag and cook in a Wolf Convection Steam Oven at 180 degrees for 30 minutes.
  4. Let cool for 30 minutes and then place uncovered in the refrigerator to finish cooling.
  5. Enjoy with crusty bread or use in a delicious classic tuna salad, tuna melt, salad niçoise, or use in an updated tuna casserole recipe.
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