| INGREDIENTS | EQUIPMENT | TIMING | YIELD |
| 250g - albacore tuna, 3 two-in thick loin steaks salt, as needed sugar, as needed extra-virgin olive oil, as needed lemon peel, 4-6 pieces, as needed |
my sous-vide cooker large pot 8 oz mason jar x2 |
about 1.5 hours | 2 servings |
RECIPE STEPS
Heat My Sous-Vide to 113°F/45°C
Prepare the tuna
Cut tuna steaks in half to produce 6 triangular pieces
Dry-cure and rinse
Create a mixture of 4 parts salt to 1 part sugar and coat fish completely
Let fish rest for 20 to 30 minutes
Shake off the loose cure and rinse with ice-cold water
Place fish on a plate to dry
Fill jars and seal
Stack the cured tuna into the 2 mason jars
Add in olive oil between each piece
Add in pieces of lemon peel
Top entire jar with olive oil and seal
Cook for 1.5 hours
Lower jars into the water
Cool overnight
Remove the cooked jars and cool at room temperature
Transfer the jars into the refrigerator to cool overnight
Serve