Sous Vide Tuna Almost-Tartare
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Ingredients for 2
1 (8- to 10-ounce) tuna steak
Salt and freshly ground black pepper
1 tablespoon extra virgin olive oil
3 tablespoons rice vinegar
1 teaspoon soy sauce
1 teaspoon mirin
1/2 to 1 teaspoon wasabi, to taste
1/2 teaspoon sesame oil
1 red chile, deseeded and thinly sliced
2 teaspoons thinly sliced scallion
4 lemon wedges, for serving
Directions
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Step 1
Set the Anova Sous Vide Precision Cooker to 113ºF (45ºC).
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Step 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.
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Step 3
Meanwhile, prepare the dressing: Whisk together rice vinegar, soy sauce, mirin, wasabi, and sesame oil in a small bowl. Set aside.
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Finishing Steps
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Step 0
When the timer goes off, remove the bag from the water bath. Immediately transfer bag to an ice bath to chill.
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Step 1
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.
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Step 2
Using a ring mold, plate tuna in a tall cylindrical shape. Top with sliced chile and scallion. Serve with lemon wedges.