Sesame-Coated Sous Vide Mi-Cuit Tuna with Ginger-Teriyaki Dipping Sauce

This tuna has a beautiful, silky smooth texture, thanks to a quick brine and low temperature cook in the Anova Precision Cooker. It's then coated in a mixture of sesame and poppy seeds and served with a ginger-teriyaki dipping sauce. You could also sear it before serving, if you prefer.

Author

Christina Wylie

Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, Broadsheet, Wining & Dining and many other internationally renowned publications. In 2013, after almost a decade of working as an international journalist, Christina founded the online lifestyle magazine The GAB Magazine, for which she now leads a team of 60 writers based all across Australia. She then founded Samui Life Magazine in 2016. After working as a recipe creator for Anova Culinary for over a year, she signed a cookbook contract with the American-based, international publishing company Quarto. Her cookbook, titled The Sous Vide Kitchen: Techniques, Ideas, and More Than 100 Recipes to Cook at Home, was published worldwide in 2017. She wrote, styled, and photographed everything that you see within that book. In 2017 she opened her first restaurant, Bootlegger, in Koh Samui, Thailand. She is currently in the initial stages of launching Bootlegger 2 in Phuket in 2018, and is looking to open Bootlegger 3 in Bangkok in 2019. She is currently working towards stepping into the world of food and travel presenting. As an entrepreneur herself, Christina co-founded the charity initiative Project Gen Z in 2015 to teach orphaned Cambodian children entrepreneurial skills. A British expat born and raised in Hong Kong, Christina has worked across the globe, and has lived in Thailand, London, Hong Kong, Australia and South Africa over the years.

Prep Time: 07:00

Recipe Time: 00:30

Temperature : 113F / 45C

Ingredients

• 2 1/2 cups water
• 1/4 cup salt
• 1/4 cup granulated sugar
• 2 (5- to 6-ounce) tuna fillets
• 2 tablespoons extra virgin olive oil
• 4 tablespoons teriyaki sauce
• 1-inch piece fresh ginger, peeled and sliced into thin matchsticks
• 2 tablespoons toasted sesame seeds
• 1 tablespoon poppy seeds

Directions

1. In a large bowl, whisk together water, salt, and sugar until dissolved. Add the tuna, cover, and refrigerate for 45 minutes.
2. Set the Anova Sous Vide Precision Cooker to 113ºF (45ºC).
3. Remove the tuna from the brine and pat dry. Place in a large zipper lock bag with olive oil and seal using the water immersion technique. Place the bag in the water bath and set the timer for 30 minutes.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath and immediately transfer to an ice bath. Let cool to room temperature.
2. Remove the tuna from the bag and wrap tightly in plastic wrap. Refrigerate for 6 hours.
3. Meanwhile, prepare the dipping sauce: Mix together the teriyaki sauce and ginger together in a small bowl. Set aside for serving. After the 6 hours is up, combine the sesame seeds and poppy seeds on a plate
4. Combine the sesame seeds and poppy seeds in a shallow bowl. Unwrap the tuna and roll in the seed mixture. Slice thin.
5. Serve tuna with the ginger-teriyaki sauce.