- Preheat oven to 250 degrees
24 oz. tuna loin
2 tablespoons salt
1 tablespoon sugar
1 teaspoon garlic cloves, chopped
2 teaspoons orange zest
1 teaspoon chili flakes
- Directions
Cut tuna into three inch by two inch rectangles. Combine all ingredients and rub into the tuna. Place in a non reactive container and allow to cure in the refrigerator for two hours. Remove the tuna from the fridge and rinse the cure off. Pat tuna dry with paper towels. Line the bottom of an over proof dish with the tuna and cover with enough oil to completely submerge. Cover and bake for 45 minutes or until tuna is cooked through. Allow to cool in the oil and refrigerate for up to two weeks.
