Sous vide is the best way to prepare sashimi-style Tuna as it brings better texture and flavor more than any other cooking method. The method firms up the tuna while maintaining it’s deep red color, soft texture and gorgeous taste. Follow these easy steps to make unforgettable tuna!
- 2 tuna steaks (about 1 1/2 to 2 inches thick; 10-12oz. / 280-320g each)
- Freshly ground black pepper
- 2 tbsp extra-virgin olive oil
- Aromatics such as fresh thyme, dill, parsley, thinly sliced shallots, and/or citrus zest
- 60 g black or white sesame seeds (if searing)
- 2 tsp vegetable oil (if searing)
Season tuna generously with salt and pepper on all sides.
Place tuna in a single layer in a gallon-size zipper-lock bag, or in 2 individual quart-size bags. Add olive oil to bag, or divide it between smaller bags, and turn tuna to coat. Add aromatics to bags, if using. Close bags, place in refrigerator, and let tuna rest for at least 30 minutes or up to overnight.
Set the temperature on your Anova according to the chart and allow it to preheat while the tuna rests.
Remove all the air from the bag using the water displacement method, then add the tuna to the preheated water bath and cook for 30 to 45 minutes for one-inch filets, or 45 minutes to an hour for filets up to two inches thick.
Carefully remove the tuna from the bag using your hands or a fish spatula. Place it on a double layer of paper towels, then use another paper towel to gently blot the surface dry. Discard the aromatics at this point. Tuna cooked to 105°F / 41°C or 130°F / 54°C can be chilled in the refrigerator and served as-is at this point. For seared tuna, proceed to the next step.
Season the tuna with a little (or a lot) more freshly ground black pepper, or roll it in sesame seeds or other seasonings of your choice.
Heat a tablespoon of oil in a heavy skillet over high heat until lightly smoking. Carefully add the tuna and cook without moving until browned, 30 to 45 seconds.
Carefully flip the tuna and sear the second side. Using tongs, lift the tuna and hold it sideways to sear the edges all around.
Transfer the tuna to a paper towel to blot off excess oil.
Serve with a fork and a steak knife, or slice with a sharp chicken knife before serving.