Tuna confit with rosemary + garlic from Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Slow Cooker, and Instant Pot (page 79) by Melissa Clark

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute sage for rosemary.

  • tarae1204 on November 13, 2020

    This recipe uses a lot of oil but you can save it in the fridge. The tuna comes out beautifully and extra makes great leftovers. I’ve made this twice and liked it when fully cooked but loved it when the center still had a blush of pink. The aromatics of fennel seed and rosemary are essential.

  • janeh9 on March 21, 2018

    This was simple and delicious. I marinated for about 12 hours - less would probably be too little. Will be perfect in a summer time salad nicoise.

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