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Ingredients

• 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

Description

You'll End Up With Extra Confit, But It Keeps For At Least 10 Days, And Is Great On Salads And Sandwiches.

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