Instant Pot Tuna Confit

Ingredients

• 2 tbsps extra virgin olive oil
• 1 1/2 cups extra virgin olive oil for covering
• 1 tbsp chopped rosemary
• 6 garlic cloves, smashed
• 1/2 tsp sea salt
• 1/4 tsp freshly ground pepper
• 1 lb albacore tuna, cut into 1 inch thick pieces

Instructions

1. 1

   In a medium bowl, combine oil, rosemary, garlic, salt, and pepper. Add tuna pieces and toss to combine. Cover and marinate overnight or up to 24 hours.

2. 2

   Pour 1 cup of water into the pressure cooker and place steamer rack inside.

3. 3

   Transfer tuna pieces and marinade to a 1 quart ramekin. Add enough olive oil to cover the tuna.

4. 4

   Cover the ramekin tightly with aluminum foil.

5. 5

   Cook on LOW pressure for 5 minutes.

6. 6

   Release the pressure manually, remove lid, and let it cool for 10 minutes inside the pot.

7. 7

   Lift the ramekin out of the pressure cooker and place it on a wire rack. Remove the foil.

8. 8

   Use a slotted spoon to transfer the tuna to a serving platter if using right away. Save the oil and use it to drizzle on bread, pasta, roasted vegetables, or for cooking.

9. 9

   If not using right away, transfer the tuna and olive oil to an airtight container and keep it in the fridge for a week.