Niçoise Salad with Sous Vide Tuna
Classic French salad — sous vide version
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Classic French Niçoise salad with tuna and eggs prepared sous vide. Tuna at 49°C retains a silky texture, while eggs and vegetables are cooked at 90°C. Can be prepared ahead — store in the refrigerator for up to 24 hours.
Recipe available in collections
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