The secret is to make a canned tuna confit by poaching it in olive oil. Confit is the French terminology for preserving and involves slowly cooking food in fat for an extended period of time.

And if you’re looking for a new summer salad recipe, why not try Pizarro’s Russian salad with homemade confit tuna. While the recipe is more process-heavy, making your own mayonnaise and ...

from crudo to tuna confit (a worthy upgrade to kick that canned tuna out of your cupboard) to steak-style, with a crunchy sesame crust. Robert DiGregorio prefers to keep things simple, fresh ...

Step 4: Bake for 10-12 minutes until the pastry is golden. Then cover in chopped tomatoes, tuna flakes, anchovies and tomato confit. Cook for a further three minutes until warm. Season the rocket ...