Sesame-Coated Sous Vide Mi-Cuit Tuna with Ginger-Teriyaki Dipping Sauce
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Anova
Pro-level cooking techniques made simple.
Ingredients for 2
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
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Step 1
In a large bowl, whisk together water, salt, and sugar until dissolved. Add the tuna, cover, and refrigerate for 45 minutes.
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Step 2
Set the Anova Sous Vide Precision Cooker to 113ºF (45ºC).
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Step 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.
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Finishing Steps
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Step 0
When the timer goes off, remove the bag from the water bath and immediately transfer to an ice bath. Let cool to room temperature.
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Step 1
Remove the tuna from the bag and wrap tightly in plastic wrap. Refrigerate for 6 hours.
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Step 2
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
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Step 3
Combine the sesame seeds and poppy seeds in a shallow bowl. Unwrap the tuna and roll in the seed mixture. Slice thin.
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Step 4
Serve tuna with the ginger-teriyaki sauce.