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Tuna confit in pork fat...

cheftwo | Dec 17, 201109:27 AM

I'm thinking of rendering some leftover guanciale and using the fat to confit some tuna steaks for a "tunafish" sandwich (though I hate canned tuna, so the need to replicate the texture is not there). I'm curious if anyone has any suggestions about time and temperature for cooking (I'm going to sous vide in the fat) - if cooking a tuna steak, I'd probably cook to 110deg, and I don't particularly need to pasteurize in this instance, so it's purely a question of texture. Wonder what would happen if I cooked it at 110 for an hour or three in the pork fat?

Most tuna confit I see is cooked at around 150deg and only for 5-10 minutes, but again, I think that's a pasteurization thing, any suggestions on what temp would be best and what texture would be best to shoot for here?

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