Slow poaching tuna in quality olive oil transforms this fish, softening the flesh so it takes on a luscious, unctuous texture. The concept of poaching fish in oil at very low temperatures is not new, but the water oven makes this technique a snap.
The trick with tuna is to not overcook the fish. We tested our recipe using one-inch-thick steaks, so if yours are thinner, reduce the cooking time. Unlike many sous vide recipes where you can hold the cooked food in the water oven for several hours without ill effect, I do not find this to be the case with fresh tuna.
Better to undercook than overcook, so set your timer and remove the fish after the designated time.
After a quick sear in a blazing hot skillet, top the tuna with a slice of fragrant Basil Butter and serve immediately. Use the remaining herb butter on grilled chicken or steak or freshly cooked vegetables, or toss it with hot pasta or rice for a simple side dish.
Preheat the water bath to 110°F (43°C).
To prepare the Basil Butter, mash the butter with the basil, garlic, and lemon zest until combined. Season to taste with salt and pepper. Place the butter on the edge of a sheet of plastic wrap. Roll the butter in the plastic to create a log. Twist the ends of the plastic wrap to tighten the roll and knot each end. Refrigerate for up to one week or freeze for 3 months. For best results let the basil butter come to room temperature before using.
Place each tuna steak in an individual zip-lock food bag and add ½ to ¾ cup of oil. Seal using the water displacement method. The tuna does not need to be completely submerged in oil while cooking.
Cook 20 to 25 minutes for rare tuna, and 35 minutes for medium rare.
Just before serving, heat a large cast iron skillet over high heat until it is very hot. Remove the tuna from the bags and season with salt and pepper. Transfer the fish to the skillet and sear for 30 to 45 seconds, then turn and sear another 30 seconds.
Top each piece of tuna with a slice of Basil Butter and serve immediately.
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|Serving Size: 1 Serving (5g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 155.9mg||5 %|
|Potassium 20.1mg||1 %|
|Total Carbohydrate 1.7g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 1.5g|
|Protein 0.3g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 7
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