Sous Vide Ahi Tuna
Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.
Ingredients for 4
1/3 cup honey
1/4 cup ponzu sauce
1 tablespoon chili-garlic sauce
1 pound ahi tuna
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.
Set the Anova Sous Vide Precision Cooker to 120°F (48°C).
Place the bag with the tuna in the water bath and set the timer for 30 minutes.
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.