Chef Benny Doro

Details

• Prep Time:
  7200 min
• Cook Time:
  20 min
• Ready Time:
  120 hour, 20 min

Ingredients

• 8 oz Tuna filet or tuna belly
• 1 teaspoon Sea salt
• 1 teaspoon fennel seeds
• 1 teaspoon celery seeds
• 1 teaspoon sugar
• 2 cups Olive oil
• Fresh lemon
• Chopped Italian parsley

Directions

Cut the tuna into thin loins, now mix together the salt, fennel, sugar and celery together and sprinkle on the tuna loins in a dish making sure to cover all sides and leave for 20 min.

Now preheat your oven to 250 degrees and cover the dish with cling film it won’t melt at 250 degrees don’t worry.

Now bake for about 20 min until the tuna is cooked all the way through and there is no pink left with a quick read thermometer should read around 110 degrees.

Take out and let cool in the oil or put in the fridge in the oil for up to 5 days.

To serve drain off the oil and plate with fresh lemon juice and fresh chopped parsley.

Serve this as part of antipasto platter or as a great snack with some good wine.

Benny

Step by step in photos here >>