Tuna Confit and Tomato Salad

By Whisper of Yum
  • Total Time:
    35 minutes
  • Servings:


Tuna Confit

  • 1 pound yellowtail or albacore tuna fillet, remove from refrigerator 30 minutes before cooking
  • 2¼ cups olive oil
  • 1 2-inch strip lemon zest
  • 5 garlic cloves, slightly smashed
  • 4 sprigs thyme
  • 1 bay leaf
  • 1 teaspoon peppercorn
  • Kosher salt


  • Fresh basil, small bunch
  • 1-large shallot, thinly sliced
  • 4 large heirloom tomatoes, cut into wedges
  • 2 lemons, halved
  • Salt
  • Fresh cracked pepper

Special Equipment

  • Kitchen thermometer


Tuna Confit

  1. Season both sides of tuna fillet with kosher salt.
  2. In a small dutch oven, add olive oil, thyme, lemon zest, bay leaf, garlic, and peppercorn. Heat oil to 185°F and cook for 20 minutes to allow oil to infuse with aromatics.
  3. Lower heat to a gentle simmer. Gently add tuna to the oil and bring oil temperature back to 150°F.
  4. Turn off heat. After about 3 minutes, remove one piece of tuna and check for doneness. If you prefer tuna medium rare, remove from oil when center is still pink. For more well-done, keep in oil until desired cookness is reached (6-9 minutes).
  5. Place tuna in a dish. Once oil is cooled to room temperature, strain and pour over tuna.
  6. Cover leftover tuna and place in the refrigerator. Good for up to two weeks.

Salad Assembly

  1. In a salad bowl, add tomato wedges, shallots, basil (desired amount), and top with flaked tuna confit.
  2. Season with salt and freshly cracked pepper.
  3. Drizzle with leftover tuna confit oil and squeeze lemon juice over salad. Mix with each bite or before eating.