Tuna confit with jammy onions, orange, basil and chilli crisp

Last week I saw two of my favorite chefs (hey Samin Nosrat and Alison Roman) make tuna confit on Youtube. I’d never tried to make tuna like this before, but something that gets submerged into a bath of olive oil obviously immediately sparked the interest of yours’ truly. So in the name of research I bring you this week’s recipe! Orange, onion and basil are traditional Sicilian toppings for tuna steak, chilli crisp not so much but turns out not everything delicious is Italian.

This is 100% the easiest, most stress-free way of preparing tuna. The whole thing comes together in about 10 minutes, and looks the GD part.

Ingredients #

For 2:

• A lot of olive oil
• 2 relatively thick (1,5/2cm) tuna steaks
• 1 white onion
• 2 garlic cloves
• 2 oranges
• A handful of basil leaves
• Chilli crisp
• Salt
• Black Pepper

Method #

1. In a heavy bottom pot, like a dutch oven, add about a 1cm layer of olive oil. We need a lot of olive oil, don’t be shy. Turn up the heat to medium/low.

2. In the meantime season your tuna steaks all over with salt and black pepper. Cut the onion in thin half rings and smash the garlic cloves. No need to peel the garlic, it's just there to give flavor.

3. Add the tuna steaks, onions and smashed garlic cloves to the oil. Depending on the size of the pot you’re using you’ll need more or less olive oil. The steaks don’t have to be fully submerged, but at least half submerged. Keep the heat on medium/low.

4. The tuna will only need about 7-10 minutes in total. It’s not going to develop any (exciting) color, but will be cooked low and slow, so it will look a bit grey on the bottom when it’s ready to flip.

5. While the tuna and onions etc. are simmering in the olive oil, cut the peel of the orange and slice it in thin wedges.

6. Roll up the basil leaves together and thinly slice them into ribbons.

7. After about 7-10 minutes the tuna should be done, depending on the thickness of the pieces. Just check if it’s nice and pink on the inside (I like mine on the raw end) and take it out when you feel like it has a done-ness you enjoy.

8. Flake the tuna in large chunks on a plate. Arrange the onions and oranges around it and top everything with basil, chilli crisp and some flaky salt.

Anytime you get a chance to bathe your food in olive oil you should absolutely grab it.