Master Recipe For Tuna Confit

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Fine Cooking


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1 medium yellow onion, cut in 1/2-inch slices

2 sprigs fresh rosemary

1 bay leaf

Zest of 1 lemon, pared in strips

3 Tbs. coarse salt

6 sprigs fresh thyme

3 cups good-quality olive oil (but not best); more if needed to cover the tuna during cooking

2 lb. top-quality fresh tuna (yellowfin or ahi), cut into 1-inch-thick steaks

1 tsp. black peppercorns, coarsely cracked

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