Have your trusted fishmonger cut a 1 kg, 4 cm-thick slice from just after the tuna's belly. Rinse thoroughly, pat dry, then generously sprinkle with coarse salt and cracked pepper. Allow it to macerate for 1 hour to enhance flavor penetration.
Rinse the tuna again, pat dry, and nestle it into a casserole dish that fits snugly. Cover with olive oil (approximately 2 dl), then add the unpeeled garlic cloves, bay leaves, cloves, grated nutmeg, and cayenne peppers.
Set the casserole over low heat. Once the oil begins to simmer gently, cover partially and cook at a low simmer for 4 hours. Serve directly, keeping the garlic cloves intact for added aroma.
Pro Tip from the Experts: Crush the roasted garlic pulp, blend with a bit of the tuna's cooking oil and extra nutmeg for a luxurious flavored cream. Enjoy it alongside the tuna, straight up or spread on toasted country bread.
This confit shines hot, warm, or cold. Store it in its oil with herbs in the refrigerator for several days – a hallmark of this timeless technique.
A cherished recipe from the Scotto sisters – La cuisine des parfums
