INSTANT POT TUNA CONFIT
After you try this instant pot tuna confit recipe, you won’t want to go back to those old tuna recipes rendition. You can make this delicious tuna confit recipe in your instant pot easily.
Instant pot tuna confit is my favorite way to cook tuna. When the fish is covered in herbed olive oil and gently poached with a salt and spice mixture, it emerges flavorful and delicious. I love to cook this and serving it as an Entrees or to use in the salads. Just Be sure to use very fresh tuna.
To cook instant pot tuna confit, I recommend you to start this recipe early since the tuna should marinate for at least 60 minutes.
Table of Contents
Buying Fresh Tuna for your instant pot tuna confit recipe:
Fresh tuna steaks are delicious grilled or poached like this instant pot tuna confit recipe, but you should buy the freshest tuna you can find in the market. The fresh tuna will be a deep pink to red, and it will be somewhat shiny and moist looking, but not wet. Dullness, browning, or flaking all mean the tuna is older, while fresh tuna will smell a little like the sea but should not have a strong fishy odor. You might want to avoid the strong-flavored brown streak by cutting it out before cooking.
Let’s stop wasting time and get to cooking some instant pot tuna confit with rosemary and garlic!
About INSTANT POT tuna confit
Instant pot confit tuna with rosemary and garlic one of the recipes that it tastes can Compensate you of all the other tastes of your favorite fish dishes.
- 2 tablespoons olive oil.
- 2 teaspoons: chopped rosemary.
- Grated zest of 1 lemon.
- 2 garlic cloves (smashed).
- ½ teaspoon: kosher salt.
- ½ teaspoon: ground black pepper.
- 4-ounce tuna steaks.
You can also use ½ teaspoon of crushed fennel seeds as your desire. As a suggestion for serving you can add the coarse sea salt, lemon wedges, and crusty bread.
Nutrition Fact of instant pot tuna confit
Tuna is a relatively high protein meal and it’s very high in sodium as an essential mineral in our body by balancing fluids in the body..
(For 1 ounce)
Sodium: 43 mg
Carbohydrate: 2 g
Fiber: 0 g
Sugars: 0 g
Protein: 2 g
Step by Step Instructions
In a medium bowl combine all the ingredients; oil, garlic, lemon zest, rosemary, pepper, salt, and fennel seeds.
Add the tuna steaks and toss into the mixture to combine. Cover the bowl and let marinate in the refrigerator between 1 hour and up to 24 hours.
Into your instant pot pour 1 cup of water and place the steamer rack inside the pot. Transfer the tuna to a 1-quart soufflé dish and leaving a space between the steaks if possible.
Cover the dish with aluminum foil and place it on the steamer rack. set your instant pot on low pressure and cook it for 5 minutes.
Release the pressure manually and let cool for 15 minutes.
Transfer the tuna to the serving platter by a slotted spoon.
Serve it with lemon wedges and crusty bread. Enjoy!
Instant pot shrimp jambalaya
Instant pot creamy shrimp soup
Instant pot Avocado and shrimp salad