Modernist Cuisine Sous Vide Tuna Confit on Green Salad
We had some friends over for dinner, and they specifically asked for something sous vide. Since we already had the entrée planned, we decided to do a sous vide appetizer or salad. Perusing through Modernist Cuisine at Home I came across Sous Vide Tuna Confit. I figured this would work really well to
In a medium bowl, combine water, salt and sugar. Stir until all the salt and sugar have dissolved.
Cut the tuna into 1 inch cubes. Place the tuna into the brine (make sure the tuna is fully covered by brine), cover the bowl and refrigerate for approximately 24 hours.
Heat your water bath to 124ºF.
After the tuna is done brining, rinse the cubes in a colander under cold water, then pat dry with paper towels.
Divide the tuna evenly among 3 16oz canning jars. Cover the tuna with the oils. Place the lids on the jars and seal well. Place the tuna in your water bath and cook for ~1 hour.
For the Salad:
In a salad dressing container (or, a canning jar) combine 6 tablespoons olive oil, vinegar, salt and black pepper. Whisk (or shake furiously) until well combined. Mix the dressing with the tomatoes and greens.
Place a serving of dressed greens on a salad, and then place 3 to 4 pieces of tuna atop each serving.
I use the oil and vegetable oil combination to make sure the olive oil flavor didn’t come through too strong