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
Set the Anova Sous Vide Precision Cooker to 109ºF (43ºC).
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.
Meanwhile, prepare the topping: Pour 1/4 cup boiling water over raisins and set aside to soften
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.
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.
When the timer goes off, remove the bag from the water bath. Remove the tuna from the bag and pat dry. Reserve cooking oil.
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.
Transfer to a serving platter and top with the caper and olive topping. Serve.