Extra Virgin Olive Oil Confit Tuna
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Extra Virgin Olive Oil Confit Tuna
Recipe By Michael Weldon
Ingredients
2 cups Squeaky Gate extra virgin olive oil
2 bay leaves
3 garlic cloves
2 rosemary sprigs
2 dried whole chillies
500 g fresh yellow fin tuna, cut into chunks
3 sterilized mason jars
Method
Pre heat an oven to 160 degrees (C), alternatively a BBQ.
Fill the sterilized jars with tuna chunks.
Place the bay leaves, garlic, rosemary, chillies into the jars, then fill with extra virgin olive oil.
Place the jars in the oven (alternatively a BBQ) and cook for 15 minutes then remove from heat and cool to room temperature.
Seal the jar and store in the fridge for up to two weeks.
Use on salads or sandwich or for your favourite cooked tuna dishes.
