I am a huge fan of duck confit, which led me to tuna confit, which led me - of course - to making my own. Obviously, this is not something to attempt on a weekly basis but it does make for a lovely special treat. There is nothing like the unctuousness of something which has been very unhealthily "confit-ed" in oil.
I suggest making all 4 tuna steaks even if you are only making dinner for one or for 2. You can keep them for a few days, packed in their cooking oil, and the result will be the very best tuna for sandwiches or Niçoise salads that you can imagine.
4 tuna steaks, best quality possible (I used 8oz wild Yellowfin tuna steaks), as close as possible in size and thickness
1 head garlic, cut in half lengthwise
2 bay leaves
1 tsp red pepper flakes
1 tsp ground fennel seed
1 lemon
Olive oil
Salt
Sprinkle the 4 steaks on one side with half of the red pepper flakes, ground fennel and some salt. Turn over the fish, repeat with the remaining half of the spices and some more salt.
Using the smallest saucepan that you have that can fit all 4 tuna steaks comfortably, and arrange the 2 garlic halves on the bottom, Top with the tuna steaks and pour in enough olive oil that the tuna pieces are completely covered. Add the bay leaf to the oil.
Cover the pan, turn the heat on to low-medium and allow to cook for 12 minutes. Turn off the heat, set aside and allow the fish to cool, still covered, in the cooking oil.
When you are ready to eat this, remove the tuna from the oil, shake off the excess oil, add a squeeze of lemon juice, may be some scallion or chopped parsley for color, and a sprinkling of finishing salt. This tastes best at room temperature.
I served this with a cannellini bean salad with seaweed oil and preserved lemon but it would also be delicious with a Caesar salad.