Ingredients

• 4 tuna steaks (about 4 to 6 ounces each), ideally sushi-grade
• 1½ cups high-quality olive oil (or enough to cover the tuna in the bag)
• 4 garlic cloves, smashed
• 2 sprigs fresh thyme
• 1 sprig fresh rosemary (optional)
• zest of 1 lemon
• 1 teaspoon Kosher salt
• ½ teaspoon freshly ground black pepper
• 1 teaspoon chili flakes

Instructions

Preheat the Oven

Preheat the Wolf Convection Steam Oven using the Sous Vide Mode at one hundred twenty-five degrees Fahrenheit.

Place a perforated pan on rack position two.

Prepare the Tuna

Pat the tuna steaks dry with paper towels.

Lightly season both sides with Kosher salt and freshly ground black pepper.

Place the seasoned tuna into a vacuum-seal bag.

Add the olive oil, smashed garlic, fresh thyme, rosemary (if using), lemon zest, and chili flakes to the bag.

Vacuum Seal & Cook

Seal the bag, removing as much air as possible.

Place the sealed bag on the perforated pan in the steam oven.

Cook for forty-five minutes.

Serve

For immediate service: Gently remove the tuna from the bag and pat it dry. Serve warm, or sear lightly in a hot pan to add color.

To use for confit in salads or spreads: Remove the bag from the oven and place it in an ice bath for ten minutes, then refrigerate until ready to use.