Sous Vide Tuna with Wasabi Cream Sauce

This Sous Vide Tuna recipe is perfectly seared on the outside and rare in the middle, just the way ahi tuna steaks are meant to be served!

Course Dinner

Cuisine American

Prep Time 10

Cook Time 45

Total Time 55

Servings people

Calories 599kcal

Heat a sous vide water bath to 100F degrees.
Season the tuna on both sides with the salt and pepper.
Place in a vacuum seal bag and seal.
Cook for 45 minutes in the water bath.
Heat a cast iron skillet over high heat.
Add the avocado oil and sear the tuna steak for about 30-45 seconds per side, until a crust forms (be careful not to overcook).
Remove, slice and serve with wasabi cream sauce.

To ensure the tuna steaks cook at the same rate, make sure they’re the same size in thickness.
If your steaks are really thick, they may take a little longer to cook in the water bath.
Arrange the two steaks side by side in the sealable bag. This will help them cook evenly on all sides.
When sealing the bag, make sure the air is removed to avoid bacteria getting in the bag.
The sealed bag should also be completely submerged in the water bath. You can always use a sous vide sinker weight to prevent it from floating.
If the bag starts to float, just open it, remove the air and reseal it.
To get a good sear, pat the tuna steaks dry with a paper towel when they come out of the water bath.
Use a cast iron skillet and a high smoke point oil to get the best crust.
Be sure to only sear the tuna for 30-45 seconds per side. Any longer than this and you risk over cooking the tuna steaks.
If you want your wasabi cream sauce a little thinner, just stir in a little water until it reaches your desired consistency.