Quote:
Originally Posted by 6793026
Confit of albacore tuna was a cheaper dish, it had CHUNKS of Smoked pork fat (so awesome) but the tuna was meh
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Huh? How does this even work?
Confit should be breaking down the fat and connective tissue to make it more tender. But tuna is like all meat already.
What was the texture of the tuna like afterwards?