This recipe was written by Stephanie Searor, MS RD LDN
Does your dinner routine need an update? Here’s a great, easy recipe for sesame-crusted tuna. The texture comes out perfectly rare, thanks to a low sous vide cook temp. Salting the meat and letting it rest is also the key to a silky, flavorful tuna steak. Tuna is one of my favorites, and full of healthy protein and vitamins!
This could be served immediately, or refrigerated until ready to serve. Thinly sliced with an assortment of pickled vegetables, steamed rice, soy sauce, and wasabi, and you’re ready for anything. Who needs to go out for dinner when you can make it at home?
The tuna could be cooked in a zip top bag or a vacuum seal bag, but the key to this recipe’s success is the sous vide circulator; the low, stable temperature ensure that the lean fish does not overcook or become tough. Check out our article here to find a new vacuum sealer, and here for a new sous vide machine!
- Sous Vide Machine – our favorite right now is the Anova or the Joule.
- Container – not necessary, but nice to have for bigger cuts of meat. We recommend the Lipavi as it is large and sturdy. You can also use a pot.
- Vacuum sealer and bags, or a freezer Ziploc bag. If you only have a Ziploc make sure to check our our article on the water displacement method. You can find our favorite vacuum sealers here – 5 Best Sous Vide Vacuum Sealers (Reviews Updated 2021)
Sesame-Crusted Sous vide Tuna
- 2 6 Oz Tuna Steaks
- 2 tbsp Kosher Salt
- 2 tbsp Sesame Oil
- 1 1/2 tbsp Sesame Seeds
- Season the tuna liberally with salt, and let rest for 30 minutes. While the tuna is resting, prepare your sous vide container. Heat to 115 degrees Fahrenheit.
- After 30 minutes, drizzle the tuna steaks with one tablespoon of sesame oil, and press the sesame seeds into the top and bottom of the steaks (you can cover the sides, too, if you’d like).
- In a medium-hot pan, sear the tuna steaks for a minute on each side in another one tablespoon of sesame oil, or until the seeds are browned (but not burned).
- Once the steaks are seared, transfer to a vacuum seal bag or zip-top bag, making sure all air is removed. Submerge and cook for 45 minutes.
- Remove the steaks, and serve immediately or cool until ready to serve.
Serving suggestion: Tuna can be thinly sliced and served with wasabi, soy, steamed rice, and pickled ginger or daikon radish for an awesome, delicious dinner.
Looking for more great sous vide recipes? We are posting tons of new recipes, or you can check out this article for a review of the best sous vide cookbooks!