Sous Vide Tuna Almost-Tartare

Anova Culinary

This serves two people as a starter-sized dish. It's light and fresh and works perfectly to get the tastebuds going before a main meal. Serve it with plenty of lemon wedges — the reason they're on the side and not mixed in with the dressing is so that the citrus in the lemon does not start to cook the tuna.

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: 00:20

Recipe Time: 00:30

Temperature : 113F / 45C

Ingredients

Directions

  1. Set the Anova Sous Vide Precision Cooker to 113ºF (45ºC).
  2. Season the tuna with salt and pepper. Place in a large zipper lock bag with the olive oil and seal the bag using the water immersion technique. Place the bag in the water bath and set the timer for 30 minutes.
  3. Meanwhile, prepare the dressing: Whisk together rice vinegar, soy sauce, mirin, wasabi, and sesame oil in a small bowl. Set aside.

Finishing Steps

  1. When the timer goes off, remove the bag from the water bath. Immediately transfer bag to an ice bath to chill.
  2. When the tuna is chilled, remove from the bag and slice into small dice. Transfer to a medium bowl and mix with 3 tablespoons dressing. Taste, and add more dressing if desired. Season to taste with salt and pepper.
  3. Using a ring mold, plate tuna in a tall cylindrical shape. Top with sliced chile and scallion. Serve with lemon wedges.