Yield: Yields 2 pounds.
This recipe can be doubled easily. Be sure to use very fresh tuna, and to use a deep-frying or candy thermometer to monitor the oil temperature.
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I've been making this recipe for Tuna Confit since the issue with the recipe first came out (and can't believe it was 8 years ago.)You will never use canned tuna again after you make tuna confit. I adapt the spices for every salad or pasta that requires tuna.
I made this recipe when Fine Cooking first published it years ago and then lost the recipe. I have talked about it, dreamed about it and at last have found it again! Looking forward to another perfectly delicious Tuna Confit!
Makes the most wonderful tuna. Our favorite way to prepare the tuna for salad Nicoise.
At the beautiful Antica Corte Pallavicina in Italy, host Pete Evans meets the master of culatello, Massimo Spigaroli, and Parma’s popular third-generation chef, Marco Parizzi. Moveable Feast with Fine Cooking…View all Moveable Feast recipes and video extras
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