Serves 4
105 min
Sous Vide Tuna Steaks with Sesame Crust
Recipe GLPRd9aca5ef9fef34
Tender, perfectly cooked tuna steaks prepared using the sous vide method, then optionally seared with a sesame seed crust. The low and slow water bath cooking ensures a delicate, buttery texture throughout. Fresh aromatics like thyme, dill, and citrus zest enhance the natural flavors of the fish. A quick sear in hot oil creates a golden exterior while keeping the interior rare to medium-rare. Perfect for a sophisticated seafood dinner.
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Ingredients
2 tuna steaks (10 to 12 ounces each, about 1 1/2 to 2 inches thick)
to taste Kosher salt
to taste Freshly ground black pepper
2 tablespoons Extra-virgin olive oil
Fresh thyme, dill, parsley, thinly sliced shallots, and/or citrus zest (optional aromatics)
½ cup Black or white sesame seeds (optional; for searing)
2 teaspoons Vegetable oil (if serving seared)
Directions
Set your sous vide water bath to 145°F (43°C) for rare or 145°F (49°C) for medium-rare. Allow the water to reach the target temperature.
Pat the tuna steaks completely dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper.
Divide the fresh aromatics (if using thyme, dill, parsley, shallots, and/or citrus zest) between two vacuum-seal bags or reusable sous vide pouches.
Place one tuna steak on top of the aromatics in each bag. Drizzle 1 tablespoon of extra-virgin olive oil over each steak.
Seal the bags using a vacuum sealer or water-displacement method (lower the sealed bag into water until just the top is exposed, allowing water pressure to remove air, then seal).
Submerge the sealed bags completely in the preheated water bath. Cook for 90 minutes at the target temperature. The fish will reach a safe internal temperature of at least 145°F during this process.
While the tuna cooks, if you plan to sear it, pour sesame seeds onto a shallow plate and set aside.
Carefully remove the cooked tuna steaks from the bags, reserving the flavorful cooking liquid if desired. Pat the tuna dry with paper towels.
If serving seared: Heat vegetable oil in a cast-iron skillet or heavy-bottomed pan over high heat until just smoking. Coat the tuna steaks lightly on both sides with the sesame seeds, pressing gently so they adhere.
Sear the tuna for 30 to 60 seconds per side, creating a golden crust while keeping the interior at the desired temperature. Remove from heat immediately.
Slice or serve the tuna steaks whole. Divide among four plates and drizzle with a little extra-virgin olive oil if desired. Serve immediately while warm.
