Rare Tuna Confit

Ingredients

• 2 10-ounce sushi grade tuna steaks, 1-inch thick
• Kosher salt and freshly ground black pepper
• 2 cups extra virgin olive oil
• 1 bay leaf
• 15 black peppercorns
• 1 star anise
• 2 cloves
• 3 sprigs thyme
• 4 cloves garlic

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    1121 calories; 108 grams fat; 15 grams saturated fat; 0 grams trans fat; 79 grams monounsaturated fat; 11 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 35 grams protein; 55 milligrams cholesterol; 67 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Season tuna steaks with salt and pepper. Place in a heatproof container, just large enough to fit steaks in a single layer. In a small saucepan over medium heat, heat remaining ingredients until garlic cloves begin to turn golden brown. Pour mixture over tuna; it should cover the fish.
2. Cover and refrigerate for 24 hours. To serve, thinly slice the tuna and lay over dressed salad greens.