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Say bye to that sad can of tuna and make yourself the grown up version now.

To anyone who has ever thought, “That bumblebee has no business selling tuna,” this recipe is for you. Our friends at ChefSteps wrote in this week with this technique for making albacore confit that can go into anything from salads and sandwiches to hors d’oeuvres. For super tender fish, dry-cure your tuna then cook it sous vide. You won’t ever go for the cans again.

Albacore Confit

Makes 2 servings; 1 hour 30 minutes, plus an optional overnight rest

Ingredients:

  • 250 grams albacore tuna, 3 2-inch-thick loin steaks
  • Salt, as needed
  • Sugar, as needed
  • Extra-virgin olive oil, as needed
  • Lemon peel, 4-6 pieces, as needed

Equipment:

  • Joule or other sous vide setup
  • 2 8-ounce mason jars
  • Jar lifter

Directions:

  1. When it comes to tuna, you’ve got some options. Our favorite way to cook this delicious fish is at 113 °F / 45 °C, which produces an upgrade on the classic tuna confit—moist and juicy but still flaky. If you prefer a version that is more like a traditional tuna confit, you can try out 120 °F / 49 °C. Check out the Joule app to see videos and photos of our favorite options.
  2. Cut your tuna steaks in half to end up with six triangular pieces.
  3. Make a 4:1 mixture of salt to sugar, and use it to coat the fish completely. Let the fish rest for 20 to 30 minutes, then shake off the loose cure and rinse the filets with ice-cold water. Transfer the fish to a plate and let it dry.
  4. Stack the tuna into two 8 oz (250 ml) mason jars, pouring olive oil in between every piece as you go. Add the pieces of lemon peel, top the entire jar with oil, and seal the jar with a lid.
  5. Make sure those lids are on tight, and use jar lifters to lower the confit into the pot with Joule.
  6. This step is optional, but it’s our favorite way to serve these flaky, juicy fishies. Remove the mason jars from the water and put them in the fridge to chill overnight. You can also cool the tuna in an ice bath or just eat it warm.
  7. There’s no right or wrong way to eat this tuna. You can serve it with a salad, slap it on some crusty bread to make an out-of-this-world sandwich, or use it in a crowd-pleasing hors d’oeuvre.

ChefSteps comprises a team of award-winning chefs, filmmakers, scientists, designers and engineers focused on revolutionizing the way people cook by inspiring creativity and encouraging expertise in the kitchen. You can also get access to all of ChefSteps’ Premium content — including paid classes and dozens of recipes available only to Premium members for a onetime fee of $39. Classes include Sous Vide: Beyond the BasicsFluid GelsFrench Macarons and more!