Preheat the oven to 250°F (120°C). Place cherry tomatoes in a small ovenproof dish. Scatter smashed garlic cloves and thyme sprigs among the tomatoes.

Pour 1/2 cup olive oil over the tomatoes so they are mostly submerged. Season with 1/2 tsp fine sea salt and 1/4 tsp black pepper.

Cover the dish with foil and bake gently for 45–60 minutes until the tomatoes are soft, slightly wrinkled and infused with oil but still hold their shape. Remove from oven and let cool to room temperature in the oil.

Once cooled, remove garlic and thyme. Transfer confit tomatoes and some of the flavored oil to a small bowl; reserve remaining oil for another use or to drizzle lightly at plating.

Lemon & Herb Olive Oil

Combine 1/2 cup extra-virgin olive oil, lemon zest, chopped parsley, chives and dill in a small bowl. Season with 1/4 tsp fine sea salt and 1/8 tsp black pepper.

Whisk gently and let the mixture rest for 10–15 minutes at room temperature to allow the herbs and lemon zest to infuse the oil. Taste and adjust seasoning.

Tuna Crudo

Pat the tuna dry with paper towels. Trim any sinew and cut into 1/4-inch dice or thin 1/8–1/4-inch slices depending on desired presentation (dice for a tartare-like presentation, slices for classic crudo).

Place the cut tuna in a bowl. Add 1 tbsp lemon juice, 2 tbsp finishing olive oil and 1/2 tsp fine sea salt; gently toss to coat. Adjust seasoning with a pinch more salt or a few grinds of black pepper if needed.

To plate: arrange a small bed of microgreens or baby arugula (optional) or a smear of reserved confit oil on each plate. Spoon or fan the dressed tuna onto the plate.

Place 3–4 confit cherry tomatoes (halved if large) around the tuna and drizzle 1–2 tsp of the lemon & herb olive oil over the tuna and tomatoes.

Finish with a light sprinkle of toasted sesame seeds (if using) and a pinch of flaky sea salt. Serve immediately with lemon wedges on the side.