Sous Vide  Tuna Steak  (Any Species)  in Soy Citrus Marinade

The best way to eat tuna steaks is a near raw, rare perfection, best achieved with sous vide. There's no fear of overcooking and destroying the delicious (and not to mention, pricey!) tuna steak.

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ingredients

– 1 lb raw tuna, any species

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ingredients

Soy Citrus Marinade – 1/4 cup soy sauce – 1/4 cup fresh orange juice, about 1 orange – 2 tbsp fresh lime juice, about 1 lime – 2 tbsp fresh lemon juice, about 1/2 lemon – 1 tbsp sesame oil – 1 tbsp ponzu sauce, can replace with soy sauce – 1 tsp crushed red pepper – 1 tsp garlic powder – 1/2 tsp kosher salt

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ingredients

Finishing – 1/4 cup sesame seeds – 1 tsp garlic powder – 1 tbsp sesame oil – 1/4 cup sliced green onions, green part only – soy sauce, for dipping

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If not cut already, slice tuna into steaks if desired. However, it's okay to leave as one big piece.

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Whisk together all ingredients for the marinade. Add the tuna to a large glass tupperware container or zipper top plastic bag and pour the marinade over it. Let marinate for at least 1 hour, up to 3 hours.

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Preheat a water bath using an immersion circulator to 110 degrees F for very rare, near raw tuna.

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Remove the tuna from the marinade and place into a vacuum seal bag. Vacuum seal or use another air removal method.

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Add the tuna to the water bath and cook for 30-45 minutes. Make sure the bag doesn't float; you can use sous vide magnets or place a ceramic plate on top.

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When done cooking, remove the bag from the water bath. Add the sesame seeds and garlic powder for finishing to a plate and mix together.

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Press the tuna steak(s) into the sesame seeds to coat on all sides of the steak.

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Preheat a cast iron skillet over medium high heat. When hot, add the sesame oil. Add the tuna and cook until sesame seeds are browned and tuna is seared, 30 seconds-1 minute per side.

Remove the tuna to a cutting board and slice into 1/4 inch thick slices. Garnish with the green onions and serve with a bowl of soy sauce for dipping.