Samin Nosrat's Confit Tuna Sandwich

Serves 2

Samin Nosrat's Confit Tuna Sandwich


Adapted by Lauren Gibson, Vice President of E-Commerce


Confit Tuna Ingredients:

  • 2 lb tuna steak
  • 2 cups olive oil
  • 4 garlic cloves
  • 2 bay leaves
  • 1 dried red pepper
  • 2 bay leaves
  • 1 Tsp. black peppercorns
  • 2 1-inch strips of lemon zest

Garlic Aioli Ingredients

  • Salt
  • 4 tsp. lemon juice
  • ¾ cup mayonnaise
  • 1 garlic clove, finely grated with a pinch of salt

Confit Tuna Sandwich Ingredients:

  • Confit tuna
  • Garlic aioli
  • Your favorite sandwich bread (we recommend Standard Baking Co. bread if you can get it)
  • ¼ cup capers
  • ¼ cup roughly chopped kalamata olives
  • ½ cup chopped basil
  • 1 sliced hard boiled egg (optional)
  • Sliced cucumber (optional)


Tuna Instructions: 

  1. Place the oil, garlic, red pepper, bay leaves, lemon zest, and peppercorns in a Dutch oven or deep, heavy saute pan. Heat the oil to about 180F.
  2. Cook for about 15 minutes to infuse oil with the aromatics.
  3. Add tuna to the warm oil, the tuna should be covered in oil. Add more oil if needed.
  4. Reheat oil until the fish starts to bubble slightly. Low and slow is the idea here.
  5. After about 15-20 minutes, remove tuna and check for doneness. The tuna should still be pink in the center.
  6. Place the cooked fish on a plate to cool. Strain the cooled oil into a jar and save for future use - great for salad dressings or marinades. 
  7. Serve confit tuna at room temperature or chilled.

Garlic Aioli Instructions:

  1. Dissolve a pinch of salt in the lemon juice. Adjust salt to taste.
  2. Stir into mayonnaise.
  3. Add garlic.
  4. Cover and chill.

Confit Tuna Sandwich Instructions

  1. In a large bowl, combine confit tuna with garlic aioli, capers, olives, and basil. Gentle stir until tuna is fully coated in aioli. 
  2. Spread tuna mixture over sandwich bread. 
  3. Add hard boiled egg, sliced cucumber, and any other toppings you’d like. Cover with second slice of bread and enjoy!