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


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, ...

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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.
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Precision® Cookers

Perfect results in a few simple steps.

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


  • Step 1

    In a large bowl, whisk together water, salt, and sugar until dissolved. Add the tuna, cover, and refrigerate for 45 minutes.

  • Step 2

    Set the Anova Sous Vide Precision Cooker to 113ºF (45ºC).

  • 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.

    • Finishing Steps

    • 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.

    • Step 1

      Remove the tuna from the bag and wrap tightly in plastic wrap. Refrigerate for 6 hours.

    • 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

    • Step 3

      Combine the sesame seeds and poppy seeds in a shallow bowl. Unwrap the tuna and roll in the seed mixture. Slice thin.

    • Step 4

      Serve tuna with the ginger-teriyaki sauce.

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113 F / 45 C Recipe Temp
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