I have a question about step 2 on the recipe "Tuna Confit" from The Perennial Plate. It says:
"Tightly pack the tuna, garlic, thyme and lemon zest in a baking dish and pour over olive oil to cover the tuna. Bake at 225-250 for an hour. Remove from the oven and let rest until it reaches room temperature. Store the tuna in the oil until ready to use."
Can you freeze the confit and if so, for how long?