There is nothing easier than to make your own Tuna confit.

Why buy a can of something filled with salt and emptied of flavor, when in a few minutes you can make your own?

Most tuna confit recipes are made on a stove top, I like to make mine in the oven, I close the door and come back 30 minutes later. Simple!

Take some tuna steak, season it and place in a terrine. Add flavoring: I used a crushed clove of garlic, a bay leaf and fresh thyme, but be creative! Try it with orange zest and pepper flakes, or ginger and lemongrass.

Place it in the oven at 300°, at least it’s what mine read. You want the oil to form little bubbles but not to fry the fish. If it bubbles more that champagne then the oil is too hot. If you are not sure just start at a lower temperature and you can always bring it up.

In 20-30 minute time your Tuna will be cooked. Let if cool off and then, put it in a salad, or in a sandwich, maybe it’s the best time to make tuna salad?

It will be so tender and flavorful, you will never buy a tuna can ever in your life!

Bon Appétit!