This is my first time sous vide’g a fresh tuna. We keep sushi grade tuna on hand (in our freezer) for sushi fixings. We buy a large box of it every time we go to Pt Loma Seafoods just outside of San Diego. I love that we can have sushi at our whim. Yum!
I saw this Thomas Keller recipe in his sous vide book, UnderPressure, and thought we’d give it a try. The tuna is seasoned with salt and pepper and put in a food saver vacuum bag with a little olive oil and then cooked at 139.1F for 13 minutes. While it was boiling away in it’s bag at it’s set temp, I made the side… and Mediterranean medley of sautéed dice of eggplant, tossed with raw tomatoes, pitted olives, basil, and roasted pine nuts. I tossed the medley with a little basil olive oil, and salt. The eggplant medley was easy to make and worth the recipe all by itself. It was very tasty.
I plated the medley atop a scattering of raw spinach, and then put the tuna on top.
The tuna was luscious and tender. Honestly though, I’d have been just as happy with a seared rare tuna over that delicious eggplant side. It was a delicious dish.