Sous Vide Tuna Confit Nicoise Salad With Lemon Tarragon Vinaigrette

Ingredients for 4

• 2 (8-ounce) ahi tuna steaks

• Kosher salt and freshly ground black pepper

• 3/4 cup plus 3 tablespoons extra virgin olive oil, divided

• 1 thinly sliced Meyer lemon

• Zest of one Meyer lemon

• 2 sprigs fresh tarragon, plus 2 sprigs tarragon leaves, minced

• 1/4 cup white wine vinegar

• 1/2 shallot, minced (about 2 tablespoons)

• 2 tablespoons Dijon mustard

• 1 head butter lettuce, leaves separated

• 1 pound baby potatoes, boiled until tender and halved

• 1 pint cherry tomatoes, halved

• 1 cup Nicoise or Kalamata olives, pitted and halved

• 1 cup cornichon, halved lengthways

• 2 tablespoons capers

Directions

• Step 1

  Set the Anova Sous Vide Precision Cooker to 122ºF (50ºC).

• Step 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.

• Step 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.

• Step 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

• Step 0

  When the timer goes off, remove the bag from the water bath and transfer to the refrigerator to chill.

• Step 1

  When the tuna is thoroughly chilled, transfer it to a cutting board and slice into 1/4 inch pieces.

• Step 2

  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.

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