Sous Vide Tuna with Zucchini and Carrot Thai Salad


Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, ...

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Tuna steaks are fantastic just seared, but here's a different way to try them. We've cooked it sous vide first to firm up the texture and then quickly seared it at the end for flavor. The salad is a take on a Thai salad, but in this case we've combined more typically Western ingredients like zucchini and carrot with a traditional Thai dressing.
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Ingredients for 2

  • 2 tuna steaks

  • Salt and pepper

  • 2 tbs (30 ml) cooking oil

  • 2 tbs (30 ml) peanuts, toasted

  • 1 zucchini, sliced into long, thin ribbons

  • 1 carrot, grated

  • 1/4 cup (59 ml) cherry tomatoes, halved

  • ¼ cup (59 ml) chopped fresh cilantro

  • 2 tbs (30 ml) fresh lime juice

  • 1 tbs (15 ml) grated palm sugar (or brown sugar)

  • 1 tbs (15 ml) fish sauce

  • 1 small red chilli

  • 1 garlic clove, crushed


  • Step 1

    Preheat Anova Sous Vide to 40 C (104 F). Seal tuna in a bag, put in water bath and set timer to 15 minutes.

  • Step 2

    Mix together all dressing ingredients, then combine in a large bowl and toss with all of the salad ingredients.

  • Step 3

    When tuna steaks are done, take them out of the bags, pat dry, season with salt and pepper and finish on a hot grill (ideally over an open flame for a smoky flavour, or alternatively sear in a skillet on a high heat, with the cooking oil), for 20 seconds each side, then set on a chopping board and thinly slice.

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104 F / 40 C Recipe Temp
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