Tuna steak

A sous vide technology allows you to cook the perfect tuna. The fish will be almost raw like sashimi. This way you'll be able to taste this wonderful fish in all its glory. It can also be used in other familiar dishes that uses, for instance, a canned tuna as an ingredient. The main difference is the sous vide tuna has better flavor and texture when compared to its canned substitute.

The traditional cooking method leaves the middle of the tuna moist and cool while the edges becomes dry. On the contrary, the sous vide makes the taste richer while meat's texture remains moist with a deep red shade.

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  Season the steak altogether with salt and pepper freely.
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  Put the steaks in a bag in one layer. If you don't have a bag large enough, then use several separate bags. Add olive oil along with your favorite seasonings (seasonings are optional). After that, fasten the bag and shelve the fish to infuse in a fridge for half an hour (the best option is to shelve the fillet for the whole night).
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  Set the temperature on your sous vide thermostat according to a chart on the left.
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  While the water is preheating, pump out the air from the tuna bags and seal them tightly with a vacuum sealer.
  A cooking time is ranged between 30 to 45 minutes for 2.5cm thick steaks or from 45 minutes to an hour for 5cm thick fillets.
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  When the steaks are done, pull them out from the bag and lay on a paper towel. Be careful as the fish is very tender and can easily fall into pieces. Also pat it dry with another towel. If you used spices, try to remove them if possible. Now the tuna steak is done and ready to serve, but it's better to fry it until golden brown first.
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  Garnish fillets with sesame seeds or freshly ground black pepper.
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  Preheat some seed oil in a cast iron pam over a high heat until lightly smoky. Carefully put the tuna inside the pan (beware the oil splatters!) and cook until brown for about 30-45 seconds.
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  Carefully flip the tuna and fry it from the other side. Brown the edges of the steak using tweezers.
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  When our tuna steak is golden brown on all sides, lay it out on a paper towel to drain an extra oil.
• Crusty tuna fillet steak is finally done. Bon Appetit!