Sous Vide Tuna Confit Nicoise Salad With Lemon Tarragon Vinaigrette

Anova Culinary

The tuna in a classic Nicoise salad recipe is typically prepared so that it is lightly seared with a pink center. In this recipe, I decided to use another French technique to prepare the tuna: confit. This technique is commonly used to preserve foods in a thick layer of fat, giving it an unctuous flavor. The result of my tuna confit — brightly seasoned with Meyer lemon and fresh tarragon — is like gourmet canned tuna! The texture is delectably firm, yet moist and tender. This salad is excellent as a light lunch or dinner. Pair it with a chilled Viognier wine for an added flavor.



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Prep Time: 00:35

Recipe Time: 01:00

Temperature : 122F / 50C



  1. Set the Anova Sous Vide Precision Cooker to 122ºF (50ºC).
  2. Season the tuna steaks with salt and pepper. Place in a large zipper lock or vacuum seal bag with 3 tablespoons olive oil, 4 lemon slices, lemon zest, and whole tarragon sprigs.
  3. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place the bag in the water bath and set the timer for 1 hour.
  4. Meanwhile, prepare the dressing: In a small bowl, whisk together the vinegar, shallot, mustard, and minced tarragon. Slowly whisk in the remaining 3/4 cup olive oil in a slow, steady stream until emulsified. Season to taste with salt and pepper.

Finishing Steps

  1. When the timer goes off, remove the bag from the water bath and transfer to the refrigerator to chill.
  2. When the tuna is thoroughly chilled, transfer it to a cutting board and slice into 1/4 inch pieces.
  3. Assemble the salad: Place the lettuce in a large bowl and dress with vinaigrette. Divide between serving plates and top with tuna slices, potatoes, tomatoes, cornichon, olives, and capers. Serve.