Tuna Confit in Olive Oil

Steps

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1. 1
   Sterilize the glass jar by placing it in boiling water. Do not sterilize the rubber seal—keep it separate and dry.
   ▶ ≈1:21
2. 2
   Prepare the tuna—ask your fishmonger to fillet, skin, and clean it thoroughly. Wash and pat completely dry.
   ▶ ≈1:42
3. 3
   Peel the garlic, halve each clove, and remove the green germ from the center. Lightly crush the garlic and set aside.
   ▶ ≈2:04
4. 4
   Season the tuna fillet on all sides with sea salt and Espelette pepper.
   ▶ ≈2:39
5. 5
   Pour a small amount of olive oil into the bottom of the jar. Add rosemary sprigs, coriander seeds, and pink peppercorns.
   ▶ ≈3:02
6. 6
   Cut the seasoned tuna into pieces sized to fit the jar. Arrange the pieces tightly so they fill the space completely.
   ▶ ≈3:20
7. 7
   Pour olive oil over the tuna, ensuring it penetrates all gaps and reaches the rim. Add the crushed garlic.
   ▶ ≈3:27
8. 8
   Add another layer of tuna and top with more olive oil until everything is fully submerged.
   ▶ ≈3:49
9. 9
   Wipe the jar rim clean of any residue. Place the rubber seal and lid on the jar and fasten securely.
   ▶ ≈3:58
10. 10
    Submerge the sealed jar in boiling water and pasteurize for three hours from the moment the water reaches a full boil.
    ▶ ≈4:23
11. 11
    After three hours, carefully remove the jar. Once cool, dry the metal seal and lid to prevent rust. Store without the lid to visually check that the seal remains intact.
    ▶ ≈4:55
12. 12
    Store in a cool place for up to ten to twelve months. Once opened, mix the tuna with mayonnaise for spreads or make tuna egg salad and other dishes.
    ▶ ≈5:02