Sous Vide Tuna Steaks with Caper and Olive Topping
I grew up in a cooking family and after getting a degree in Spanish and Anthropology, realized what I really wanted to do was to go to culinary school. After working in a NYC bank for a few years, I managed to get to culinary school and got my first jobs in NYC kitchens ...
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Ingredients for 2
2 (8-ounce) tuna steaks
1/2 cup plus 1 tablespoon extra virgin olive oil
1/4 cup raisins
1/4 cup chopped onion
1/4 cup chopped red bell pepper
1/4 cup chopped celery
2 tablespoons capers
2 tablespoons chopped green olives
1 tablespoon balsamic vinegar
Zest of 1/2 lemon
2 tablespoons chopped fresh parsley
Salt and freshly ground black pepper
Directions
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Step 1
Set the Anova Sous Vide Precision Cooker to 109ºF (43ºC).
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Step 2
Place tuna steaks in a large zipper lock bag with 1/2 cup olive oil. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 30 minutes.
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Step 3
Meanwhile, prepare the topping: Pour 1/4 cup boiling water over raisins and set aside to soften
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Step 4
Heat remaining tablespoon olive oil in a large skillet over medium-high heat. Add onion, red pepper, and celery and cook, stirring frequently, until softened, about 5 minutes.
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Step 5
Drain the raisins and add to onion mixture. Stir in capers, green olives, balsamic vinegar, and lemon zest. Bring to a simmer and cook until balsamic is almost completely reduced. Remove from the heat and stir in parsley. Season to taste with salt and pepper.
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Finishing Steps
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Step 0
When the timer goes off, remove the bag from the water bath. Remove the tuna from the bag and pat dry. Reserve cooking oil.
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Step 1
Heat about 1 tablespoon reserved oil in a large non-stick skillet over high heat. Add tuna and sear on one side until golden brown, about 1 minute.
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Step 2
Transfer to a serving platter and top with the caper and olive topping. Serve.