Chef Joe’s Yellowfin Tuna Confit

Ingredients for 2

• 2 4oz Yellowfin Tuna Steaks

• 4 sprigs fresh Thyme

• 1 large thin sliced Garlic clove

• 1/4 cup Extra Virgin Olive Oil

• 1Tsp coarse Kosher salt

• 1/4 Tsp fresh ground black pepper

• 1 small pinch red pepper flake

• 1/4 Tsp fresh Lemon zest

Directions

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  Step 1

  Defrost two deep frozen Yellowfin Tuna steaks until they are just defrosted. You want them to be still around 35-40F in the center. Do this with them in their vacuum sealed packaging in a bowl of cold water (this will take approximately 30 minutes) or overnight in the fridge. While that is defrosting, thinly slice 1 large garlic clove, zest a lemon, & set aside. Place Tuna into a 1 gallon zip top bag and season with salt & pepper. Add Thyme sprigs, sliced garlic, the red pepper flake, & lemon zest. Add olive oil to the bag & get as much air out as possible, by using the water immersion technique.

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  Step 2

  Make sure everything is evenly distributed

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  Step 3

  Set your precision cooker to 121.0F and timer for 55 minutes. Place the bag in the water bath and clip to the side of the container/pot with a clip. When the timer goes off, remove the bag and rest it on a plate for 7-8 minutes. This will allow the Tuna to finish cooking without becoming dry. Remove entire contents of the bag, oil & all, and move to a bowl for consumption. Or, place in a mason jar/air right container for preservation & storage. Keeps for 6 weeks in the fridge in an airtight container, and up to a year in a sealed jar at room temp. This is perfect for Salade Niçoise, and is the traditional tuna served in that dish. It’s also amazing in American tuna salad, and in Sorrento tuna salad. Enjoy!!

• Finishing Steps

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  Step 0

  I almost immediately eat mine, so I opt for the air right refrigerator containment. The oil will become cloudy this way, and that is normal. Just allow to come up to room temp & all will be well.

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