Sous-vide tuna confit with pickles


  • 500 g seasonal tuna
  • 2 pickled gherkins
  • A piece of lemon peel in brine
  • 20 g German-style pickle
  • 10 g virgin olive oil
  • 3 g chives
  • 20 g Dijon mustard
  • 2 peppers
  • 1 g Espellete pepper


To prepare this recipe, start by making the dressing. To do this, finely chop the pickles and add the oil, chives and paprika.

On the other hand, salt the tuna and pack it with a drizzle of oil. Cook the tuna in the SmartVide sous-vide cooker at 80 ° C for 8 minutes.

Once the 8 minutes have elapsed, remove the tuna from the cooker and immerse it in ice water to stop the cooking process. Then, take it out of the bag, pat it dry and slice it using half-centimetre cuts.

Finally, arrange the tuna on the plate, add a few dots of mustard and top each piece with a little dressing.

Sous-vide tuna confit with pickles

In this recipe, sous-vide cooking helps us to have a better stock and to control the mise en place, as we can have the portions ready.

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