Sous Vide Ahi Tuna

(249)

Emily Farris and Jeff Akin

Kansas City, Missouri

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

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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.
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Ingredients for 4

  • 1/3 cup honey

  • 1/4 cup ponzu sauce

  • 1 tablespoon chili-garlic sauce

  • 1 pound ahi tuna

Directions

  • Step 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.

  • Step 2

    Set the Anova Sous Vide Precision Cooker to 120°F (48°C).

  • Step 3

    Place the bag with the tuna 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. Remove the tuna from the bag. Slice and serve immediately or refrigerate and serve chilled.

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120 F / 48.9 C Recipe Temp
Recipe Time
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