Tuna Confit Recipe

Sprinkle both sides of fish evenly with coarse salt. Chill fish, covered, at least 12 hours and up to 24. In a 2 or 2-1/2 qt. saucepan combine remaining ingredients and cook at a bare simmer 5 min. Do not brown onion or garlic. Pat fish dry between paper towels and cook in oil mixture at a bare simmer, turning once, 10 minutes for medium. Transfer fish with slotted spatula to a large plate. Cool oil mixture to room temperature and pour through a fine sieve. (Fish may be kept in oil, covered and chilled up to 3 days.) Serve fish at room temperature. Serves 4.

Oil should be kept chilled and used for salads.