Sous Vide Tuna Confit with Fennel and Grapefruit Salad

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   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).

4. 4

   Preheat the grill, setting the burners to high. Oil the grate.

5. 5

   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.