Tuna Confit


350 ml Willow Creek EVVO
3 garlic cloves, peeled
Lemon peel from 1 lemon
2 Bay leaves
3-5 sprigs of thyme
3-5 fennel fronds or 1/2 teaspoon fennel seeds
Pinch of chili flakes or a few small dried chilis
1 teaspoon of peppercorns
1 tablespoon salt
500 g fresh tuna cut into 5cm thick steaks(or any firm flaky fish like salmon or cob could also work)


Place all the ingredients apart from the fish into a heavy based pot that is small enough that the fish will be covered with oil once it has been placed in it.
Warm the oil on medium low, taking care that it doesn’t come to a boil (65-70 degrees) for about 30 minutes.
Turn off the heat and leave to cool and allow the aromatics to further infused the oil with flavour for another 30 mins.
Cut a circle of parchment paper (cartouche) with the same circumference as the pot and place it on top of the aromatics. (This will prevent them from sticking to the fish once it has been placed in the pot)
Place the fish on top of the cartouche ensuring that it is covered with oil)
Turn the heat to medium low and allow the oil to come back to temperature (65-70 degrees)
Turn off the heat and allow the oil to cool again.
The fish will be cooked and infused with flavour.
Removed it from the pot and store it in a glass jar covered with the strained oil.
The tuna can be used in applications where you would use canned tuna and the oil can be used to add flavour to salad dressings.
It can last in the fridge for weeks as long as it is completely covered with oil.