Sous Vide Tuna Confit Nicoise Salad With Lemon Tarragon Vinaigrette
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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
Set the Anova Sous Vide Precision Cooker to 122ºF (50ºC).
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.
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.
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.
When the timer goes off, remove the bag from the water bath and transfer to the refrigerator to chill.
When the tuna is thoroughly chilled, transfer it to a cutting board and slice into 1/4 inch pieces.
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.