1. Set sous vide circulator and water bath to 153° and warm the water up while prepping the tuna. With clean hands, roll the top of the vacuum bag back approximately 4 inches in order to avoid contaminating the sealing portion of the bag.

2. Portion the tuna into 4 to 5 evenly sliced medallions with a thickness of around 1-½ inches. Place tuna in the bag with about a finger’s space between pieces. Pour in olive oil, spread lemon peel and garlic evenly in the bag and place thyme right in the middle.

3. Unroll the top of the bag and vacuum seal. "Depending on sealer" it’s a good idea to assist the process by pushing some of the rogue air pockets out from the bottom of the bag while it’s vacuuming.

4. Drop sealed bag of tuna into water bath, making sure it’s totally submerged. Cook for approximately 50 minutes so the tuna is barely cooked all the way through. This allows for a super tender and flaky texture while still maintaining its moisture. Once cooked, cool the whole bag in an ice water bath. Store bag in refrigerator for up to two weeks. To use some of the tuna immediately, transfer the remainder into a glass jar, cover with olive oil and tightly close lid. Store back in refrigerator.