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.
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
- Preheat the water bath to 110°F.
- Season the tuna steaks with salt and pepper on all sides.
- 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.
- Insert the bags into the water bath and cook for 90 minutes.
- Remove the tuna steaks from the water bath and the bags.
- Discard the lemons. Pat the tuna steaks dry using a paper towel.
- The tuna steaks can be served as is topped with some sesame seeds or they can be seared if desired.
- Using a cast iron pan over high heat, warm up the olive oil until it shimmers. Roughly 30 seconds.
- Place the tuna steaks in the pan and sear each side. It should take about 1 minute per side until a crust is formed.
- Remove from the cast iron pan and serve topped with sesame seeds and with some light soy sauce.