Star Anise And Ginger Tuna Confit

• 2 small shallots, divided
• 1-in.-long piece fresh ginger, peeled and thinly sliced, divided
• 4 garlic cloves, divided
• 1 teaspoon Chinese five-spice powder
• 1/2 teaspoon pepper
• 1/2 teaspoon kosher salt
• 1 to 1 1/2 lbs. whole albacore tuna loin, cut crosswise into 1-in.-thick slices
• 5 wide strips orange zest (from 1 orange; use a vegetable peeler)
• 4 star anise pods
• 6 large cilantro sprigs
• 3/4 cup grapeseed oil
• 3/4 cup mild, fruity extra-virgin olive oil

1. Mince 1 shallot, half of ginger, and 2 garlic cloves, then mix with five-spice powder, pepper, and salt. Rub paste all over tuna slices, layer them in a 4- by 8-in. baking dish, cover, and chill 4 to 5 hours.
2. Preheat oven to 275u0b0. Quarter remaining shallot lengthwise and add to baking dish. Crush remaining 2 garlic cloves and add to dish, along with orange zest, star anise, remaining ginger, the cilantro, grapeseed oil, and just enough olive oil to cover fish by 1/4 in.
3. Bake tuna 25 minutes, uncovered. Let tuna cool to room temperature in oil.
4. Make ahead: Up to 10 days, chilled. Bring to room temperature before serving.
5. Note: Nutritional analysis is per 1/2 cup tuna without oil.

shallots, ginger, garlic, pepper, kosher salt, whole albacore tuna loin, wide strips orange zest, anise pods, cilantro, grapeseed oil, olive oil

Taken from www.myrecipes.com/recipe/star-anise-ginger-tuna-confit (may not work)