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tuna confit and tomato salad side photo.

Tuna Confit and Tomato Salad

This salad screams summer–tuna confit and tomato salad. It’s refreshing, bright, easy-to-make, and delicious.
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Course: Main Course
Cuisine: Seafood
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 3
Author: Jeri Mobley-Arias


Tuna Confit

  • 1 pound yellowtail or albacore tuna fillet, remove from refrigerator 30 minutes before cooking
  • 2¼ cups olive oil
  • 1 2-inch strip lemon zest
  • 5 garlic cloves, slightly smashed
  • 4 sprigs thyme
  • 1 bay leaf
  • 1 teaspoon peppercorn
  • Kosher salt


  • Fresh basil, small bunch
  • 1 large shalloy, thinly sliced
  • 4 large heirloom tomatoes, cut into wedges
  • 2 lemons, halved
  • Kosher salt
  • Freshly cracked black pepper


Tuna Confit

  • Season both sides of tuna fillet with kosher salt.
  • In a small dutch oven, add olive oil, thyme, lemon zest, bay leaf, garlic, and peppercorn. Heat oil to 185°F and cook for 20 minutes to allow oil to infuse with aromatics.
  • Lower heat to a gentle simmer. Gently add tuna to the oil and bring oil temperature back to 150°F.
  • Turn off heat. After about 3 minutes, remove one piece of tuna and check for doneness. If you prefer tuna medium rare, remove from oil when center is still pink. For more well-done, keep in oil until desired level of doneness is reached (6-9 minutes). 
  • Place tuna in a dish. Once oil is cooled to room temperature, strain and pour over tuna. 
  • Cover leftover tuna and place in the refrigerator. Good for up to two weeks. 

Salad Assembly

  •  In a salad bowl, add tomato wedges, shallots, basil (desired amount), and top with flaked tuna confit.
  •  Season with salt and freshly cracked pepper. 
  • Drizzle with leftover tuna confit oil and squeeze lemon juice over salad. Mix with each bite or before eating.