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Sous Vide Ahi Tuna Steaks

Sous Vide Ahi Tuna Steaks

Serves 4

Tuna does not need much in the way of cooking to highlight its delicate flavors.  A precise cooking temperature offered by sous viding allows you to achieve the perfect internal temperature of the tuna.  Once it is finished cooking you can decide to give it a quick sear or serve it as is.  We recommend no sear and serving it like sushi with some soy sauce and wasabi. 

Ingredients
4 Ahi Tuna Steaks
4 tbsp unsalted butter
1 lemon cut into slices
Salt and pepper
2 tbsp olive oil
4 tbsp black and white sesame seeds

Directions
  1. Preheat the water bath to 110°F.
  2. Season the tuna steaks with salt and pepper on all sides. 
  3. Put each tuna steaks into a separate bag and place a slice of lemon and a tbsp. of butter on each one.  Vacuum seal the bags closed or use the water displacement method if using a resealable bag. 
  4. Insert the bags into the water bath and cook for 90 minutes.
  5. Remove the tuna steaks from the water bath and the bags.
  6. Discard the lemons.  Pat the tuna steaks dry using a paper towel. 
  7. The tuna steaks can be served as is topped with some sesame seeds or they can be seared if desired.
  8. Using a cast iron pan over high heat, warm up the olive oil until it shimmers.  Roughly 30 seconds.
  9. Place the tuna steaks in the pan and sear each side.  It should take about 1 minute per side until a crust is formed.
  10. Remove from the cast iron pan and serve topped with sesame seeds and with some light soy sauce.​

Kuraidori Sous Vide Precision Cooker

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