Friendly reminder: This website utilizes cookies and other tracking technologies to track and tailor your online experience. We use and make such information available to third parties for purposes such as analytics, security, and advertising. By using this website, you are accepting our Terms of Use. You may change your cookie settings in your web browser at any time. Cookie Policy

Skip to main content
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

Yield: 1 Steak

Cook Time: 2 Hours

Ingredients
Ingredients
1 pound tuna steak

6–8 sprigs fresh herbs

2 cloves garlic

1 bay leaf

1 guajillo chile, optional

1 cup olive oil

Salt and black pepper

RATE THIS RECIPE

Based on 1 ratings

Preparation Method

  1. 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. 
  2. 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.
  3. 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. 
  4. 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.
  5. 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.

; ; ;