Tuna

Fresh tuna is one of the easiest foods to work with. It doesn't fall apart easily, and as long as you don't overcook it, there's really little that can go wrong. In this recipe, we cook the tuna sous vide at 45 degrees Celsius and grill it for a delicious crust.

Ingredients

• 4 fresh tuna steaks
• half a red onion
• pepper
• sea ​​salt
• olive oil
• fresh herbs (optional)

Preparation

Preparation

Season the tuna steaks generously with sea salt and black pepper on both sides. Place the steaks in a sous vide bag and drizzle with olive oil. The steaks shouldn't overlap. Thinly slice half a red onion and add it to the bag. You can add some extra herbs, such as fresh parsley or thyme, if desired.

Yarn

Vacuum seal the bag and let the tuna cook for 45 minutes at 45°C. Carefully remove the tuna from the bag and drain on paper towels. Season both sides with black pepper again.

Grilling

Heat a cast-iron or nonstick pan with a little oil. Once the pan is piping hot, carefully add the tuna. Grill for 30 seconds per side for a nice coating. Remove the tuna from the pan and drain again.

Serve

In this recipe, we serve the tuna with some grilled vegetables (asparagus and tomato). You can use tuna in many ways, such as noodles, potatoes, salads, and more.

Use these products

[product=sous-vide-bak-met-lid]
Handy for this recipe
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[product=ivide-circulator-stick-2-0]
Perfect for this recipe!
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[product=vacuum bags]
Suitable for sous vide cooking
[/product]