Make The Best Tuna Sandwich with Samin Nosrat of Salt Fat Acid Heat

so I start dripping, you can start going a little faster. Maybe I broke it, let's see if we can fix it. I only added a little bit of ice because it will melt very slowly adding a drop by drop oh I think I got it. It's manis again now I'll stop talking and finish it. I'm Samina Nusrat, I'm the author of Salt Fat Acid Heat and the star of the Netflix series based on the book I'm Going to Make Tuna Confit, which is an elegant French. word for the

best

tuna

preserved in oil and then I will turn it into my favorite

tuna

sandwich

, which is called pond sweet potato.

There's melt-in-your-mouth delicious tuna, so I want to

make

sure to deliver hits of

acid

and hits of crunchy crunchy crunchy crunchy crunchy it may seem crazy to go that far to have so many ingredients in a tuna

sandwich

to

make

your own tuna make your own mayonnaise but this is really one of my favorite sandwiches in which is the first step Making this tuna confit is seasoning the tuna because I want to give the

salt

a chance to travel to the inside and penetrate the fish completely so that each bite is perfectly

salt

ed and that takes a little time when you make it.

You have a big piece of meat, you have to do what I call flick your wrist and just let it fall, you have to make sure you get both sides and the edges as well, so the next thing we need to do is sort through the oil. of warm and scented, so we have to

heat

our oil gently, so this is just a little bit of olive oil, so how can I turn this into something like uh-huh uh-huh? Oh, okay, so I've got some black peppercorns, bay leaf, dried chili, you know? a clove of garlic that I crush in a little lemon zest.

The most luxurious way to do it is to use extra virgin olive oil, but even in the restaurants I've worked at it's too expensive, so you can use pure olive oil, which is a lower quality olive oil, or you can make your own blend. half and half to give it flavor and taste like a pot from the Mediterranean coast; You're aiming for one hundred and sixty degrees Fahrenheit and I'll know it's right when the aromatics that I put in there start to bubble up a little bit, let's see where we are oh, I'm too hot, oh God, I'm too hot, I got too hot, oh God, I was talking too much and I lost count of my oil. so I'm just going to add a little bit of room temperature oil and try to get it back to around 160 here we go come on no one's perfect now that all this salt has been absorbed you just slide it into the oil depending on how thick be. you've cut it, it could take 8 to 12 minutes, you can start to see the edges of the fish are starting to change color slowly, very slowly, so while that's cooking I'm going to make pickled onions that I want to sit for at least 10 or 15 minutes.

This is red wine vinegar and I'm only going to use enough to cover this as it's been about 5 minutes and it looks like on the outside of the tuna the white stuff has crawled up and is making its way to the top which to me is a sign The bottom is probably half cooked, so I'm going to flip it. It's actually quite far away, it might not even take the full 10 minutes. Tamiya confit is soft and tender. almost anything else you can't overcook, for this you absolutely can, but since it goes so slow you won't want to turn around, sneeze and it's overcooked, beautiful, there we go, that's what I would still call undercooked, medium-rare and it's good because it means that when I go to cut it into pieces and mash it, it's actually going to break up instead of me having to pull intensely and this oil is like liquid gold, so this is saved because we're going to use it in our sandwiches.

It was also expensive, remember, so don't throw it away. I would also rip all the oil off my shoes to apologize, okay, so the fish is out, so I'll let it rest. I want to serve it at room temperature, so unless I need to chill it, I'm not going to chill it, so I'm just going to make some mayonnaise next. The first thing I'm going to do is prepare all the little accompaniments, so I like to put a little bit in. of garlic paste very quickly. I use a little salt and then you just use the leaf side.

The last thing you want when eating raw garlic is for a piece to get into your mouth, so give it an extra 30 seconds. For it to be completely crumbled, every time you cut it, mash it or shake it, it will start to oxidize and that will start to create unpleasant flavors in the garlic, so for me that just means putting it in a small bowl and covering it. not with the towel and covering it with oil and again you don't need to dip it just cover it so whenever you make an emulsion that is mayonnaise, I like to think of an emulsion as a peace treaty between oil and water if you just mix oil and water or oil and vinegar, the oil floats up because it is less dense and they stay separate, so in this case the water we start with is like the minuscule amount of water in the egg yolk and the oil I'm Add drop to drop will join that and stay thick, so for two yolks, which is about a cup and a half of oil, I can start with a pinch of salt, so I just break the yolk and start dripping, people realize Realize that really not.

I'm not frustrated by how slow you have to go at first, if you go too fast you're going to break it, although there are some places where a person needs to wear helmets, there are other places where I really crave the taste of homemade mayonnaise. or homemade aioli is the only thing acceptable. You also don't want to do what I just did, which was stop whisking once you have a nice thick creamy base like I have here. You can start doing it a little faster, so now I'm. I like to actively drizzle, so I'll add the garlic first.

This is a lot of mayonnaise, so I'll add a clove's worth of mayonnaise. My little trick for seasoning mayonnaise faster is to dissolve the salt in whatever liquid you're adding. I know I'm going to add lemon juice, we're going to dissolve my salt in there, so now I'm salting and adding

acid

in the same step mmm well, well, well, well, and it has a nice texture, it's like creamy, there will be many others things I'll relax and make this juicy sandwich, I'm happy to leave it. This man is sick, so good about it, no, we're just going to eat our little tapenade.

Another thing that I really love about a sandwich like this is that it has so many components it gives me the opportunity to work in a lot of different ways of salt and acid, but we salt our tuna, we salt our mayonnaise and then the really salty thing is that, ya You know, olives and capers that are preserved with salt are salty. capers and not salt packets, but either way your salt source, these Castelvetrano olives are not one of my favorite olives, they are super fleshy and if I could eat an olive again it would be this one and since this is a Provençal dish, I'm going to add some of these Q-tips in there because that would be heretical it's not like bringing brine confetti if you know we're just going to prep our vegetables so these tomatoes are good, they're not the juiciest summer tomatoes in the world so we're going to make a little treatment, I'll just place them and salt them doesn't need a ton, it's enough to get a little bit of that water out and then I like a striped peel on a cucumber and part just because Actually, I think the skin days are nice, but you don't necessarily want all that fiber, so getting rid of half seems like a good compromise or like slices again.

I think you can lightly salt them, not necessarily even to extract water, but to make. They taste good, have it ready, pick some basil and then make our sandwich, okay. I'm ready, are you ready? I'm ready, should I make a foot long? Well, since we have such beautiful crusty bread, I really want to make sure I make it. juiciness in the sandwich that's where the mayonnaise comes in this is my butt I always insist that a tuna sandwich have mayonnaise on the bread and on the tuna so this was like a pound and a half of tuna I think this mixture is actually going to be more more than enough for a mistake where I think we'll make at least eight sandwiches, you know what I'm going to use, all of that, let's face it, is like the fanciest solid from-scratch tuna you've ever seen.

I know this is going to need some acid and I happen to have all this extra vinegar down here, so let's add a little bit of that in there mmm guys, it tastes like summer, let's go ahead and do this here too. I hate when you eat a sandwich and the cucumbers fall out, so to keep the cucumbers from falling out, I'll put it here so it sticks to the salad. Cucumbers fall, the biggest tragedy because I'm going to be indelicate, sorry guys, we use your hands like at work. Subway sandwiches I've always wanted to have, so I'm just going to put some of these delicious pickled onions on top, we're going to be really hard to cut, okay, and then I'm just going to spread them until you get oil, this is the yacht bread part.

Now I don't get it and this is the

best

tuna sandwich ever. There are so many different textures. There are so many different flavors layered. I get the crispy cucumber and onion. I get the acid, you know, salty olives and capers. I get the lemon in the mayonnaise, I get the pickled onions, I get that juicy sweet tomato, the beautiful tuna that melts in my mouth and it's all kind of interspersed in this, like crusty bread that's starting to get soggy from the inside out and it's so delicious and totally worth it and I think it's a really fun party.

Frankly, please do it. I'm begging you, give me some privacy.