Tuna Confit - Roth – Culinary Scene
Tuna Confit by: Chef Ed Richardson Modes Rack Position Position - 2 Ingredients - 4 tuna steaks (about 4 to 6 ounces each), ideally sushi-grade - 1½ cups
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at culinaryscene.com.
Ingredients
- 4 tuna steaks (about 4 to 6 ounces each), ideally sushi-grade
- 1½ cups high-quality olive oil (or enough to cover the tuna in the bag)
- 4 garlic cloves, smashed
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary (optional)
- zest of 1 lemon
- 1 teaspoon Kosher salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon chili flakes
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