Mi-Cuit Sous Vide Tuna with Olive Tapenade
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Ingredients for 2
2 1/2 cups water
1/4 cup salt
1/4 cup sugar
1 (8-ounce) tuna steak, sliced into 1-inch strips
2 tablespoons plus 1/4 cup extra virgin olive oil
2 (1/4-inch thick) slices lemon, halved
1 cup pitted black olives
1 tablespoon chopped fresh basil leaves, plus more small whole leaves, for serving
1 tablespoon drained capers
2 teaspoons fish sauce
2 teaspoons freshly squeezed lemon juice
1 clove garlic, minced
Set the Anova Sous Vide Precision Cooker to 113ºF (45ºC).
Whisk together water, salt, and sugar in a large bowl until salt and sugar are dissolved. Add the tuna and transfer to the refrigerator. Let brine for 30 minutes, stirring gently every 10 minutes.
Drain the tuna and pat dry. Transfer to a large zipper lock bag with 2 tablespoons olive oil and the lemon slices. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 30 minutes.
While the tuna is cooking, make the tapenade: Combine olives, remaining 1/4 cup olive oil, chopped basil, capers, fish sauce, lemon juice, and garlic in a food processor. Pulse until mixture forms a chunky paste. Set aside.
When the timer goes off, remove the bag from the water bath. Transfer to an ice bath and chill until tuna reaches room temperature.
Slice the cooled tuna into 1-inch pieces. Arrange on a serving plate and drizzle with the tapenade. Garnish with the small basil leaves. Serve.