Are you ready to transform a simple tuna steak into a culinary masterpiece? If you're anything like me, you love the adventure of trying out new cooking methods to make every meal an experience. Today, I'm thrilled to share with you my recipe for sous vide tuna steak - a perfect blend of flavor, texture, and technique.
1 - Why You Will Love This Recipe
If you're seeking that restaurant-quality taste right in your kitchen, then this recipe is your golden ticket. Sous vide ensures your tuna steak has a moist texture, while a quick sear gives it that irresistible crust. It's a serious game-changer for all seafood enthusiasts!
2 - The Best Cut of Meat For This Recipe
When it comes to sous vide, the quality of the tuna is paramount. Opt for high-quality fresh tuna steaks - they should have a rich, deep color and firm texture. This is a perfect opportunity to splurge on that gorgeous piece of fish you've been eyeing at your local seafood market.
3 - Tools Needed
- Sous vide machine or immersion circulator
- Vacuum sealer or zip-top bag for the water displacement method
- Cast iron or heavy skillet
- Thermometer (optional, but handy for checking doneness)
4 - Seasoning
- Using a Marinade
A marinade not only infuses your tuna with an irresistible depth of flavor, but it also injects each bite with a tangy zest, making it a feast for your taste buds.
It significantly enhances the flavor profile and tenderizes the fish, giving it a succulent and inviting texture. The only downside? It requires some patience, as you need to allow time for the fish to marinate and soak up all those amazing flavors.
Recommended Marinade: Soy and Citrus:
- ¼ cup soy sauce
- ¼ cup fresh orange juice
- Zest of 1 lemon
- 2 tablespoons olive oil
- In a mixing bowl, whisk together the soy sauce, fresh orange juice, lemon zest, and olive oil until well combined.
- Place your fresh tuna steaks in a shallow dish or a resealable plastic bag.
- Pour the marinade over the tuna, ensuring each steak is well-coated.
- Let the tuna marinate in the refrigerator for up to 30 minutes, flipping halfway through to ensure even flavoring.
- Using a Rub
If you're short on time or prefer a more hands-on approach, a rub is your go-to. It forms a delectable crust on the tuna, locking in all the flavors and ensuring each bite is as tasty as the last.
It's a quick and easy method that promises a delightful crust and a burst of flavor. The rub might not penetrate as deeply into the fish as a marinade would, but it still packs a punch in terms of taste.
Recommended Rub: Black Pepper and Sesame Seed:
- 1 tablespoon coarse black pepper
- 1 tablespoon sesame seeds
- 1 teaspoon sea salt
- In a small bowl, combine the coarse black pepper, sesame seeds, and sea salt. Mix them together thoroughly.
- Take your tuna steaks and pat them dry with a paper towel. This helps the rub adhere better to the fish.
- Generously coat each side of the tuna steaks with the rub, pressing it gently into the flesh to ensure it sticks.
- Let the tuna sit for about 10 minutes before cooking. This allows the flavors of the rub to meld with the fish, creating a taste sensation that's sure to delight.
Using these seasoning methods, whether you choose the marinade for its depth of flavor or the rub for its ease and textural benefits, you're set to elevate your tuna steaks from ordinary to extraordinary! 🐟🍽️✨
5 - Cooking Methods
- On the Grill
Pros: Imparts a smoky flavor.
Cons: Less control over even cooking.
Adaptation: Preheat the grill to high heat. Sear the tuna for 1-2 minutes each side after sous vide.
Tips: Ensure your grill grates are clean for a perfect sear without sticking.
- In the Oven
Pros: Convenient, great for multitasking.
Cons: Might not get as good a sear as on a grill or skillet.
Adaptation: Use the broiler for a quick sear post-sous vide.
Tips: Keep a close eye to prevent overcooking.
6 - Cooking Tips
- Dry Brining Your Steak: For enhanced flavor, sprinkle salt on the tuna and let it rest for about 10 minutes before cooking.
- Perfect Doneness: Use a thermometer to check the internal temperature - aim for about 125°F to 130°F.
- Rest and Slice: Let the tuna rest for a few minutes post-cooking, then slice against the grain for the tenderest bite.
7 - Storage Instructions
- In the Fridge: Store cooked tuna in an airtight container for up to 2 days.
- In the Freezer: Wrap the cooked tuna tightly in a freezer bag. It'll last for about a month.
- Reheating: Thaw if frozen, then gently reheat in the oven at a low temperature to retain moisture.
8 - Side Dishes
Pair this delicious tuna steak with a light salad, roasted vegetables, or a simple rice pilaf to keep the focus on the star of the meal.
9 - Final Take Away
This sous vide tuna steak recipe is not just about cooking; it's an experience that brings out the best in simple ingredients. The perfect tuna is not just a meal; it's a journey of flavors and techniques.
For the Tuna:
- 1 pound fresh tuna steak about 2 steaks
- 1 teaspoon black pepper
- 1 tablespoon salt
- 1 tablespoon avocado oil you can also use olive oil or sesame oil for a different taste profile
For the Wasabi Cream Sauce:
- 1 tablespoon wasabi paste
- ½ cup coconut cream
- 1 teaspoon fish sauce
- 2 teaspoons fresh lime juice
Prepping the Sous Vide Water Bath:
- Heat your sous vide water bath to 100°F. If you're using an immersion circulator, make sure it's properly set for the desired temperature. This method offers precise temperature control, which is key for a perfect tuna sous vide.
Seasoning the Tuna:
- Take your high-quality tuna steaks and season them generously on both sides with salt and black pepper. If you like, add a sprinkle of lemon zest for an even meatier bite.
Sealing the Tuna:
- Place the seasoned tuna steaks in a vacuum-sealed bag. If you don't have a vacuum sealer, no worries! You can use the water displacement method with a ziplock bag. Just make sure the tuna steaks are in a single layer at the top of the bag.
Cooking Sous Vide:
- Cook the steaks in your preheated water bath for 45 minutes. Ensure the bag is fully submerged for even cooking. You can use a sous vide sinker weight or any heavy utensil to keep it down.
Searing the Tuna:
- After 30-45 minutes, take the tuna out and pat it dry using a double layer of paper towels. This step is crucial for a good sear.
- Heat a cast iron skillet (or a heavy skillet) on high heat and add a tablespoon of oil. Once hot, sear the tuna steaks for about 30-45 seconds per side. This will give it a nice crust without the risk of overcooking.
Wasabi Cream Sauce:
- Mix all ingredients together in a bowl.
- Slice the tuna steaks and serve them with your wasabi cream sauce. Enjoy the rich flavor and the translucent deep red color of the perfectly cooked tuna!
- For a more complex flavor, consider adding a dash of soy sauce or orange juice to the tuna marinade.
- If your tuna steaks vary in thickness, adjust the sous vide time accordingly. Thicker steaks might need a slightly longer cooking time.
- For an extra kick, add some finely chopped hot peppers or green onion to the wasabi cream sauce.
- Remember, sous vide cooking is all about personal preferences and finding the level of doneness that suits your taste!