Ahi Tuna Confit

By Sunset
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1 pound skinless yellowfin (ahi) or albacore tuna fillet (1 in. thick), in one piece

2 teaspoons kosher salt

3/4 teaspoon dried oregano

3/4 teaspoon freshly ground white peppercorns

3/4 teaspoon freshly ground fennel seeds

1/4 teaspoon red chile flakes

1 bay leaf

2 sprigs each flat-leaf parsley and fresh mint

2 small garlic cloves, peeled and crushed

3 wide strips lemon zest

3 cups extra-virgin olive oil

16 baguette slices

Minced flat-leaf parsley, radishes, and green olives, for garnish

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