Sous Vide Tuna Confit with Fennel and Grapefruit Salad
Sous Vide Tuna Confit with Fennel and Grapefruit Salad
Ingredients
- 1 tbsp coriander seeds
- ½ tsp red pepper flakes
- 2 red tuna steaks, each 6 oz (170 g) and 1 inch (2.5 cm) thick
- 1 tbsp (15 ml) olive oil
- 1 fennel bulb, cored and thinly sliced on a mandoline
- 1 tbsp (15 ml) mirin
- 1 tbsp (15 ml) olive oil
- 2 tsp (10 ml) rice vinegar
- 1 large pink grapefruit, peeled and cut into skinless segments, then segments cut into 2
- ¼ cup (10 g) cilantro leaves
- 2 tsp black sesame seeds
Instructions
- Attach the sous-vide precision cooker to the side of a cooking container. Add enough water to come to the mid point between the minimum and maximum required. Set the temperature to 122°F (50°C). Set the cooking time to 15 minutes. Preheat the water while you prepare the fish.
- Using a mortar and pestle, coarsely grind the coriander seeds with the pepper flakes. Place the tuna steaks on a plate. Coat the tuna well with the coriander and red pepper flakes. Season with salt and pepper.
- Place the tuna steaks side by side in a sous vide bag or in a large freezer bag with a slider closing. Add the oil. Remove all the air from the bag. Submerge the bag in the preheated water (see note). Begin cooking (15 minutes).
- Preheat the grill, setting the burners to high. Oil the grate.
- Remove the bag from the water. Remove the tuna steaks from the bag. Grill the steaks for 1 minute on each side. Set aside on a plate. On a work surface, slice the tuna steaks.
Sous Vide Tuna Confit with Fennel and Grapefruit Salad