Sous Vide Tuna


  • 2 tuna steaks (about 1 1/2 to 2 inches thick; 10-12oz. / 280-320g each)
  • Kosher salt
  • Freshly ground black pepper
  • 2 tbsp / 30ml extra-virgin olive oil
  • --OPTIONAL--
  • Aromatics such as fresh thyme, dill, parsley, thinly sliced shallots, and/or citrus zest
  • 1/2 c / 60g black or white sesame seeds (if searing)
  • 2 tsp / 10ml vegetable oil (if searing)


Step 1

  • Season tuna liberally with salt and pepper on all sides.

Step 2

  • Place tuna in an exceedingly single layer in an exceedingly gallon-size zipper-lock bag, or in two individual quart-size luggage. Add oil to bag, or divide it between smaller luggage, and switch tuna to coat. Add aromatics to luggage, if using. Close bags, place in white goods, and let tuna rest for a minimum of half-hour or up to long.

Step 3

  • Set the temperature on your multivariate analysis per the chart and permit it to heat up whereas the tuna rests.

Step 4

  • take away all the air from the bag victimisation the water displacement technique, then add the tuna to the preheated water bathtub and cook for thirty to forty five minutes for one-inch filets, or forty five minutes to Associate in Nursing hour for filets up to 2 inches thick.

Finishing Steps - Stovetop

Step 1

  • fastidiously take away the tuna from the bag victimisation your hands or a fish spatula. Place it on a double layer of paper towels, then use another towel to softly blot the surface dry. Discard the aromatics at now. Tuna roasted to 105°F / 41°C or 130°F / 54°C are often chilled within the white goods and served as-is at now. For cooked tuna, proceed to following step.

Step 2

  • Season the tuna with a bit (or a lot) additional freshly ground black pepper, or roll it in benni seeds or alternative seasonings of your selection.

Step 3

  • Heat a tablespoon of oil in an exceedingly serious cooking pan over high heat till gently smoking. fastidiously add the tuna and cook while not moving till tanned, thirty to forty five seconds.

Step 4

  • fastidiously flip the tuna and sear the second aspect. victimisation pair of tongs, elevate the tuna and hold it sideways to sear the sides all around.

Step 5

  • Transfer the tuna to a towel to blot off excess oil.

Step 6

  • Serve with a fork and a table knife, or slice with a pointy chicken knife before serving.


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