For the best, melt-in-your-mouth, fully-cooked albacore tuna, we sous vide it in a pouch with olive oil and aromatics. Even better than traditional oil-poached tuna, this will literally ruin the canned stuff for you.
Ingredients
8 to 10 ounce albacore tuna loin Available in Our Premium Subscription Box
⅓ cup extra virgin olive oil
1 hot chile, halved
2 garlic cloves, smashed
1 bay leaf
2 thyme sprigs
Salt and freshly ground pepper
One (15-ounce) can butterbeans or cannellini beans, drained and rinsed
2 tablespoons freshly squeezed lemon juice
½ teaspoon finely grated lemon zest
2 tablespoons chopped fresh flat-leaf parsley
1 small shallot, thinly sliced
Arugula for serving
Directions
Set the temperature and prep the tuna
In a deep pot filled with water, set up the immersion circulator according to the manufacturer’s specifications, and preheat it to 130°F. Season the tuna all over with salt and pepper and let sit the water reaches 130°F.
Sous vide the tuna
Place the tuna into a sealable bag along with the oil, chile, garlic cloves, bay leaf, and thyme sprigs. To remove the air from the bag, close the bag, leaving about 1 inch opened. Lower the bag into the water, stopping before you get to the top. The water pressure will push out the air in the bag (this is called displacement). Seal the bag.
Lower the sealed bag into the water. To keep the bag from moving around, use a clothes pin or binder clip to affix the bag to the side of the pot. Cook for 45 minutes.
Make the salad and serve
Carefully remove the tuna from the bag, reserving the oil and aromatics in a small bowl. Discard the garlic, bay leaf, and thyme sprigs. Gently break the tuna into large flakes and transfer to a serving bowl. Add the beans, lemon juice and zest, parsley, and shallot. Finely chop as much of the chile as desired and stir it into the tuna. Add the poaching oil to the salad and season with salt and pepper to taste. Serve over salad greens or in a crusty baguette.
Pro Tips
Wine suggestions
A sunny southern Italian white wine has enough body (and freshness) to compliment this oil-poached fish. Look for Greco di Tufo, fiano, or falanghina from the Campania region.
Storage tips
Store the tuna in a jar, fully submerged in its oil and refrigerate for up to 1 week.
Health benefits
Filled with heart-healthy fats, antioxidants, and lean proteins—tuna, olive oil, and white beans—this dish is a complete meal. But for added benefits, add some blanched green beans.
