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Steam-Baked Tuna Confit

Name: Steam-Baked Tuna Confit
Prep time: 40 min
Cook time: 35 min
Total time: 75 min
Ingredients: 10 oz (284g) of albacore tuna; 1 tsp of kosher salt; 0.5 tsp of freshly ground black pepper; 0 of Zest of 1 lemon cut into 8 (¼-inch-thick) strips; 4 of bay leaves; 140 g (about 9 ½ Tbsp) of extra-virgin olive oil

Anja Bauman

September 7, 2022

There is no going back to canned tuna after making your own tuna confit. The Anova Precision Oven makes it simple and easy to accomplish.

Serves

Prep Time

00:40

Cook Time

00:35

5 (3)

134

Ingredients

10 oz (284g)

albacore tuna

1 tsp

kosher salt

½ tsp

freshly ground black pepper

Zest of 1 lemon cut into 8 (¼-inch-thick) strips

bay leaves

140 g (about 9 ½ Tbsp)

extra-virgin olive oil

Steps

1. Prepare Tuna

Cut tuna into 1-inch cubes. In a medium bowl, toss the tuna with the salt and black pepper. Cover and refrigerate for 30 minutes.

2. Preheat the Oven

Rack

Sous Vide Mode: On

Steam: 100%

Temp: 135°F

Heat: Rear

3. Prepare Jars

Set four (4-ounce) jars on a sheet tray. Place one strip of lemon zest and a bay leaf in the bottom of each jar. Add 2 ½ ounces (70g) of tuna cubes to each jar, along with another strip of lemon zest. Fill each jar with 35g of olive oil to completely cover the tuna, pressing the tuna gently down into the jar if needed.

4. Cook

Rack

Place the sheet tray with the jars into the oven and cook for 35 minutes.

Sous Vide Mode: On

Steam: 100%

Temp: 135°F

Heat: Rear

00:35 Timer

5. Cool and Serve

Remove from the oven and place the jars on a cooling rack. Let cool for 15 minutes before serving or attach lids to each jar and refrigerate for up to two weeks. Serve at room temperature or chilled.