Tuna Confit

Anja Bauman
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
4
Prep Time
00:40
Cook Time
00:35
Tuna Confit
5 (1)
8
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
4
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.
Prepare Jars

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.
Cool and Serve
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