Sous Vide Tuna Salad Nicoise

Name: Sous Vide Tuna Salad Nicoise
Yield: Serves 4
Ingredients: 2 teaspoons, salt; 2 teaspoons, sugar; 2 8-ounce, tuna steak, about 1 inch thick; 3/4 cup, extra-virgin olive oil; 1/4 cup, lemon juice (2 lemons); 1 , shallot, minced; 2 tablespoons, chopped fresh basil; 1 tablespoon, minced fresh thyme; 2 teaspoons, Dijon mustard; 1 1/4 pounds, small red potatoes, unpeeled, quartered; 2 teaspoons, extra-virgin olive oil; 8 ounces, green beans, trimmed and halved crosswise; 4 , large eggs; 1 head, Bibb lettuce (8 ounces), leaves separated and torn into bite-size pieces; 8 ounces, cherry tomatoes, halved; 1 , small red onion (about 4 ounces), halved and sliced thin; 1/2 cup pitted niçoise, olives; 2 tablespoons, capers, rinsed (optional)

Main Courses
Fish & Seafood
Salads

This dish includes a lot of ingredient, but sous vide makes it simple.

SERVES 4

TIME Sous vide: 1½ hours; active cooking time: 1¼ hours, plus at least 30 minutes resting time

Sous Vide Temperature 120°F/49°C and 194°F/90°C

Why This Recipe Works

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