This video shows you how to make tuna steaks gently poached in olive oil with whole garlic cloves, fresh thyme sprigs, and red chile flakes. If you like tuna packed in olive oil, get ready to be blown away by this homemade version. It’s sometimes called “tuna confit” or “tuna conserva.” After poaching, let the flavors build in the fridge for 24 hours. The tuna becomes succulent with a beautiful, buttery texture and taste. Watch the video, then get the recipe for Chef John’s Olive Oil-Poached Tuna. Hold onto the leftover oil, and enjoy it on salads and pastas. Or strain and freeze it for making another batch of tuna.