Sous Vide Ahi Tuna

We love cooking tuna in the Anova Sous Vide Precision Cooker. This sous vide ahi, or yellowfin, tuna is enhanced with just a few ingredients: honey, ponzu, and chili-garlic sauce. The result is an Asian-inspired tuna that’s a little sweet, a little sour, and a little spicy. It’s all sorts of good.

Author

Emily Farris and Jeff Akin

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

Prep Time: 01:15

Recipe Time: 00:30

Temperature : 120F / 48.9C

Ingredients

• 1/3 cup honey
• 1/4 cup ponzu sauce
• 1 tablespoon chili-garlic sauce
• 1 pound ahi tuna

Directions

1. In a small bowl, whisk together the honey, ponzu, and chili-garlic sauce. Transfer to a large zipper lock bag with the tuna. Seal the bag using the water immersion technique. Refrigerate for one hour.
2. Set the Anova Sous Vide Precision Cooker to 120°F (48°C).
3. Place the bag with the tuna 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. Remove the tuna from the bag. Slice and serve immediately or refrigerate and serve chilled.