Tuna confit

Atún confitado

The process of slowly poaching whole tuna fillets in olive oil produces a succulent fish that is a gastronomic world away from that of tuna from a tin. These jars of home-made confit make great gifts and are a wonderful way to take advantage of whole tuna on special at the fish markets.

MAKES 1 KG/2 LB 4 OZ

1.5 kg (3 lb 5 oz) piece yellowfin tuna, cleaned, deboned, skin removed

2 litres (64 fl oz/8 cups) olive oil

6 large sprigs rosemary

1 small handful fresh thyme

5 garlic cloves, skin on

Wash the tuna under cold running water, then pat very dry with paper towel. Cut into large chunks that will fit into your conserve jars. Season all sides of the tuna with sea salt flakes. Put the tuna into a large non-stick saucepan and cover completely with 1 litre of the olive oil. Add the herbs and whole garlic cloves.

Put the saucepan over medium–low heat and put the thermometer into the oil. When the temperature reaches 50°C (122°F) start to pay attention; let the temperature rise to 60°C (140°F), then take the pan off the heat.

Put the saucepan back onto the heat when the temperature falls below 55°C (131°F), and allow it to heat again to no more than 60°C (140°F). Cook for another 15 minutes, maintaining the temperature between 55°C (131°F) and 60°C (140°F).

Very carefully, remove the fillets from the oil with a slotted spoon, put on a plate and cover loosely with foil. When cool enough to handle, carefully put the fillets into the jars and add the garlic and herbs from the poaching oil. Fill each jar with the fresh oil. Seal and put into the fridge for later use.

Note

You will need a cooking thermometer and four or five sterilised conserve jars for this recipe (you can find sterilising instructions on Fig & lavender conserve).

The confit will keep in the fridge for up to 1 month. See Galician tuna empanadas, A selection of mini open sandwiches, Endive salad with tuna confit & roquefort cheese and Salt cod & tuna salad with romesco sauce for recipes that use tuna confit.