Tuna fish is a good protein source, not to mention the high levels of omega-3 fatty acids it contains. Omega-3 fatty acids can reduce Omega-6 fatty acids and cholesterol that usually accumulates in the heart’s arteries.
Essentially, tuna is good at reducing the risk of cardiovascular diseases like heart attacks while also being very low in calories. For these reasons, the fish makes for a nutritious meal which you can enjoy without worrying about packing on some extra weight.
So if you are looking for that perfect sous vide tuna recipe, you just found it. Let’s go through how to make the best sous vide tuna of your life.
Buying the fish
Before we begin, what kind of tuna should you have?
While purchasing tuna, it’s always better to get the thicker steak. One to two inches is a great size, especially for searing because it will not easily overcook.
Thick steak gives you a better raw center if that’s what you want at the table. Make sure that you go for the fresh-smelling fish that is brightly colored and moist.
Brining of tuna is an important step not only for tuna but also for other fish and seafood.
Brining involved soaking the steak in a salt (and sugar if you like) water solution for two hours or overnight. If you are short on time, you can sprinkle salt all over the steak and let it sit for half an hour while in a plastic bag.
Tuna has very little fat, and it gets dry on cooking, but when you brine it, that gets fixed. Brined tuna will have a richer flavor, and it stays juicy while cooking.
Brine the tuna in a mixture of salt and sugar. Put it in the refrigerator for half an hour, then take it out and rinse with cool water.
Season your tuna with salt and pepper on each side.
Put the seasoned tuna in a Ziploc or vacuum bag and coat it all around with generous olive oil amounts. It will prevent the fish from sticking on the bag and onto each other if you have two slices.
Add in some spices like thyme, sliced shallots, or any other of your choice. Go ahead and seal your bag. You can use the water displacement method.
Zip the bag halfway, then gently lower it in water. The water will displace the air from the Ziploc bag. Zip it up right before you completely submerge it in the water.
Let the bag sit for 15 to 30 minutes as everything soaks up and preheat your water bath to 115°F (46°C).
Put your bag in the water bath and let it cook for 30 to 45 minutes.
After cooking, gently take the tuna out of the bag. Throw away the spices and pat the fish dry with paper towels.
You can refrigerate it and serve chilled. For a chilled serving, slice it up, and add some olive oil or soy sauce.
If you prefer the seared kind, coat your tuna with sesame seeds and heat a cast iron pan. Pour some olive oil on the pan, and once it gets hot, place in the tuna.
High heat ensures that the tuna will sear adequately only on the outside without cooking on the inside. Cook each side for a minute and a half and turn it over for the sides to brown too. You can use tongs to turn it around.
After searing, place the tuna on paper towels to soak off the oil. Slice it and serve.
Enjoy your sous vide tuna with a salad of your choice!