Comfit tuna

Heat the oil up to 150c.  Get ready nice slice of tuna 3-4cm wide up to 10cm long. Season tuna with salt and leave to rest for 15-20min. Salt will start curing the fish and proteins will start braking down so this will help the oil to gently poaching the tuna.

Place the tuna in container and pour over the hot oil. Sides of tuna will start to cook gently, but centre will stay nice and pink. 

Great recipe for tuna starter, served with saffron panco, umami, pickle dikon, sesame, soy & samphire salad.

We can confuse oil with lemon zest, thyme, rosemary or any other herb or spice.