Tuna Confit

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  • 2 (6 ounce) tuna steaks
  • 1/2 small onion, cut into 1/2-inch thick slices
  • 2 sprigs thyme
  • 1 sprig rosemary
  • Olive oil
  • Salt and freshly ground black pepper to taste


Season tuna steaks well with salt and pepper.
Place a layer of onions in a medium, heavy-bottomed saucepan.
Place tuna on top of onions.
Top tuna with herbs and remaining onions.
Add enough oil to just cover tuna.
Place pan over low heat and cook for about 30 minutes, or until tuna is cooked through. Don't let pan get too hot – reduce heat if oil starts to bubble.
Serve warm with onions.

This dish makes a great topping for a summer salad.
Recipe from Central Market Mill Creek - Culinary Resource Center
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