Sous Vide Tuna

One of our go-to lunches year-round is tuna salad made with homemade mayo.

But even solid white albacore in a can leaves me wanting for a better flavour and texture, which is why I buy Spanish canned tuna whenever possible.

But there's nothing like just making your own "canned" tuna, and you don't have to have a sous vide immersion cooker to do it. Though we love our bluetooth enabled Anova, we never use the BT enabled smart phone app. I certainly wouldn't pay the premium for a wi-fi model either. Amazon has some good options in the $80 range.

We bought a few tuna steaks, rubbed with some olive oil, salt and pepper. Popped in a ziplock bag using the water displacement method and cooked at 54°C for 45 minutes per Kenji Lopez's Serious Eats.

I know, they look a bit bland right? But perfectly cooked and juicy, not dry, like you would get with a well cooked tuna steak.