Olive Oil Poached Tuna (Tuna Confit)

Name: Olive Oil Poached Tuna (Tuna Confit)
Total time: 600 s
Cuisine: American
Ingredients: 300 gr fresh tuna; 3 clove garlic, smashed; 1 tbs dried thyme; 2 cups olive oil, or as needed; sea salt, optional

meh503 @meh503

JKT, ID.

This tuna confit is inspired by Chef John's recipe on Allrecipe.com. He's using fresh thyme, but I don't have any fresh herbs on hand so I used dried herbs instead of fresh. Do remember to reduce the quantity if you're substituting from fresh herbs to dried.
You can use any herbs you like.

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Ingredients

10 mins

300 grfresh tuna
3 clovegarlic, smashed
1 tbsdried thyme
2 cupsolive oil, or as needed
sea salt, optional

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Steps

10 mins

1

Let tuna back to room temperature. Cut it into several pieces as needed.
2

Combine garlic and thyme on a heavy skillet. Pour over enough olive oil to just cover the tuna. Heat it on medium heat until the garlic begin to sizzles.
3

Place tuna in hot oil and reduce heat to low. Cook it in hot oil and spooning oil over tuna constantly until the color turn to white, around 5 minutes. Flip it once if needed. Turn off heat.
4

Remove from heat and transfer all of them to container. Let stand until room temperature.
5

Wrap with plastic wrap and refrigerate overnight or 24 hours.
6

Remove tuna to another container, sprinkle sea salt over the fish. Strain the oil from garlic and thyme, you can re-use the oil for another.