Oil Poached Tuna
Oil Poached Tuna
This hands-off preparation of tuna is ideal for dips, sandwiches, or salads—like the White Bean Salad. Additionally, this recipe works well with any flaky, meaty fish, such as salmon, cod, or halibut.
KEEP SCREEN ON
Preparation Method
- Pat tuna dry and season liberally with salt and pepper. Transfer to a non-reactive container to cure overnight, making the meat firmer and denser.
- Drain any moisture drawn out by the salt. Transfer tuna to a vacuum-seal bag and add remaining ingredients; vacuum seal the bag. If you do not have a vacuum sealer, place tuna in a 1-quart canning jar and add remaining ingredients on top of the tuna to help submerge it; you may need additional oil to ensure the tuna is completely covered.
- Place bag or jar in oven on a wire rack set at position “2.” Set oven to 145°F Sous Vide Mode. Sous vide tuna for 2 hours.
- Carefully remove bag or jar from the oven and place into an ice bath to cool completely, about 30 minutes. The oil will coagulate—this is normal. Refrigerate and enjoy within 7 days.
- To serve, gently warm contents of the bag or jar until olive oil is just melted, then strain ingredients, discarding the herbs and chile. Reserve olive oil for sautéing or making salad dressings and keep refrigerated.