{recipe} Tuna Confit on Avocado Toast

I mostly prefer to eat my tuna raw or seared, but I make an exception and eat it fully cooked when it’s prepared this way. You need to plan ahead, as the tuna has to marinate in an oil mixture for at least 6 hours, but all told it’s a snap to make. Instead of buttering or oiling the toast that holds the confit, I was inspired to add the avocado smear instead after eating a fabulous avocado toast with boquerones at Beast and the Hare.

Originally conceived as an appetizer, I’ve found that tuna confit can be appropriately served and enjoyed nearly any time of the day. You can eat this in place of your usual lunchtime sandwich, or for a luxurious breakfast. My husband particularly likes to eat this for a hearty weekend brunch, topped with a runny fried egg and some chili flakes.

Tuna Confit on Avocado Toast

serves 4 as an appetizer; 2 as a main dish


  • 1/2 pound fresh tuna, cut in chunks
  • 1/2 cup + 1 Tbsp olive oil, divided
  • zest of 1 lemon
  • 2 cloves garlic, chopped finely
  • 1 Tblsp Dijon mustard (smooth or grainy is fine)
  • 1 Tbsp sherry vinegar (can substitute white wine or champagne vinegar)
  • leaves from 8 sprigs thyme, chopped (can substitute another fresh herb if you like)
  • 2 tsp capers, rinsed
  • salt and pepper to taste
  • 6 slices crusty bread of your choice (if serving as an appetizer – use smaller pieces or cut them in halves or thirds again)
  • half of a soft avocado


  • Place tuna, 1/2 cup olive oil, lemon zest, and garlic in a small bowl. Add salt and pepper to taste and mix well. Try to cover the tuna with the oil. Cover with plastic wrap, pressing the wrap on top of the tuna. Refrigerate for at least 6 hours, for up to 24 hours.
  • About 40 minutes before serving, put the tuna mixture into a saute pan and cook for about 5 minutes on medium low, stirring occasionally. Turn off the heat and let sit 20-30 minutes.
  • Remove tuna from oil and mash well with a fork. Add mustard, vinegar, remaining Tbsp olive oil, herbs, capers, and salt and pepper to taste.
  • Toast bread in the oven, on the grill, or in the toaster. Smear a dollop of avocado on each piece of toast. Top with tuna mixture. Serve immediately.

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