Confiting tuna steak gives it a lovely melting texture. But what is confit? In fact, confit involves covering a protein in oil and cooking it. Markedly, this differs from deep-frying because you use a very low temperature. To clarify, deep frying normally requires temperatures between 325 and 450°F. On the other hand, confit is done with an oil temperature of around 200°F or cooler. Truly, CVap® technology delivers incredible temperature precision. Consequently, this is why CVap is perfect to create this easy yet impressive recipe.
- Preset oven to 120°F Vapor/120°F Air/Infinite hold and allow approximately 30 minutes to preheat.
- Place a 6 oz. tuna steak, several garlic cloves, and whole basil leaves in a 4″ deep 1/9 pan, and cover with good quality olive oil.
- Place in the CVap oven and press start.
- Cook for one hour.
- After the cycle, remove from olive oil. The product is ready to serve
- Cook fresh baby spinach in CVap 120°F Vapor/120°F Air for 15 minutes. Specifically, it should be warmed through but remain delicately crisp.
- Flake the tuna steak and scatter over spinach.
- Slice a large, ripe heirloom tomato and fan to the side.
- Scatter garlic cloves that were cooked with the tuna around the plate. Drizzle with extra virgin olive oil, sprinkle with salt and pepper. Certainly, enjoy!