There is not a lot to say about this except WOW! For any of you sous viders out there, this is an easy one with a low temperature and a short cook time. The fennel crust is simplicity itself. So, without faffing around, here’s the ingredients list.
My ingredients shots are used principally to remind me of what I used in the cooking. I served this with a nice soy mustard sauce. For the fish the ingredients are as follows;
Ingredients
- 300gm piece of tuna loin
- Rind of a lemon
- A few sprigs of thyme
- A teaspoon or two of olive oil
- Salt and pepper to season
- 2 teaspoons of fennel seeds
Side note on time and temperature. No matter what time and temperature I type into this recipe, it will attract comment from various sous vider types. Some saying I overcooked it, others saying I undercooked. I was happy. If you want to cook it less or more, knock yourself out, Though if you go too far under what I did, you might just do that.
Slice nice big bits off the lemon (unwaxed) with a potato peeler (at least that’s what we call this device here in Ireland where we peel a lot of potatoes).
A peelin’ don’t you think?
Decorate both sides of the fish with the lemon rind and thyme sprigs.
Tuna, in the bag, decorated.
Pour in the olive oil before vacuum sealing the bag.
This oil has a particularly fine flavour and a delightful colour too.
Pop the sealed bag into your sous vide for an hour at 45ºC (113ºF). While that is going on, busy yourself dry frying the fennel seeds until they are aromatic and crunchy.
It really looks pretty before getting cooked.
The fish should come out looking something like this.
Lovely, delicate tuna steak.
Heat a cast iron pan to very hot and add a bit of oil. Remove the aromatics and season with the salt and pepper. Place it on the pan and sear on all sides. This will only take a couple of minutes. Avoid overcooking the fish.
I might have left it on a few seconds too long….
Sprinkle the fish with the fennel seeds, carve into nice slices and serve. It is beautiful with a simple sauce of english mustard powder mixed with soy sauce. Try it. It’s a really delightful dish.
Greenshoots Photography | 17th April 2020
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Brilliant use of sous vide, now all I need to do is get some tuna!
Conor Bofin | Author | 19th April 2020
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Thanks Keith,
It was really easy to do. I am doing something similar today with halibut. I hope to post that soon too.
Best,
Conor
Barry Meek | 17th April 2020
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Hi Connor a lot of us don’t have a sous vide can this dish be cooked another way. Is a sous vide expensive ?
Conor Bofin | Author | 19th April 2020
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Hi Barry,
Yes, Tuna can be cooked quite rare (as long as you are sure it’s very fresh). The secret for that is a very hot pan, a mid to high smoke point oil and a keen eye for when to take it off. As you can see from my picture, you can watch the ‘doneness’ creep up from the pan. I am happy to eat (fresh) tuna very rare. It is a matter of choice, in my view.
On the sous vide end of things, one can get an immersion blender for €99 or under. That’s all one needs to get underway. One can use zip-lock bags and the “water displacement method” to get the air out of the bag. It works well. I have done it many times. There is a great FB group called Exploring Sous Vide. It is a fantastic recipe resource and the members are enthusiasts like myself who are happy to help. The Anova Culinary site has plenty of recipes and advice too. Look up Chef Steps also. No shortage of information around the place.
Enjoy,
Conor
katechiconi | 17th April 2020
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Simple but elegant. I wonder if I could achieve something vaguely similar without the sous vide machine by confiting the tuna in rather more olive oil than you’ve used. Or wait, a mix of olive and sesame…?
Conor Bofin | Author | 19th April 2020
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I think it would be a delight confited (is there such a word?). I have had salmon done that way and it is delicious. I might even try it myself. Thanks for the idea Kate,
Conor
katechiconi | 19th April 2020
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If confiting is a word, then confited definitely is, but on the other hand, if we’re going to go properly French about it, I suspect we should say confité and faire confir. I may have to pay a visit to the fisherman’s market once the lockdown is past; it’s 30kms away and therefore beyond the bounds of acceptable necessity.
Conor Bofin | Author | 19th April 2020
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Yes. I agree with your logic (should that be “Oui”?). Best to stay safe too. We are in a 2k maximum zone for exercise and only allowed further for essential travel. In truth, we are sticking to the house. The tuna is something to keep in the forward plan.
sallybr | 17th April 2020
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The very moment I find a decent piece of tuna I am trying this…..
thank you thank you thank YOU!
Conor Bofin | Author | 19th April 2020
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Sally, you are such an enthusiast. I love the approach.
DO IT!,
Conor
Jody and Ken | 17th April 2020
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Lovely dish, Conor. Jody has a neglected sous vide apparatus sitting in one of her restaurants, so we be putting it to domestic use – this looks like a great idea. Nice pour shot. 🙂 Ken
Conor Bofin | Author | 19th April 2020
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Thanks Ken,
The one handed focus and shoot while pouring into a plastic bag is enough to test anyone. I really should have used the tripod. I got lucky with that one.
Marty K | 17th April 2020
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You are the king of the pouring shots! I have a tree full of lemons and access to fresh thyme, so the next time I do a shopping run I’ll look for some tuna. It might be a while before I find some though, as the stores are still sort of picked over.
Any cooking suggestions for those of us who haven’t joined the sous vide revolution yet? I was thinking of a 2-tiered process — a low pan or my crock pot on low to sort of heat it through and then a hot pan for the sear.
Conor Bofin | Author | 19th April 2020
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No! Please Marty no. Tuna works really well just seared on a hot pan. The trick is to get good fresh tuna. Then don’t be afraid to eat it on the blue side.
Don’t slow cook it. If you do, (which I now know you won’t) I’ll never speak to you again!
Stay well,
Conor
buyingseafood | 17th April 2020
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Looks incredible! I love that combo of tuna and fennel.
Conor Bofin | Author | 19th April 2020
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I was delighted with the outcome. There seems to be a trend to use black and white sesame seeds with tuna done this way. I know it looks great but the fennel adds such lovely flavour. Most enjoyable.
Best,
C
Eha | 18th April 2020
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How very simple ! How very elegant ! To each their own: I do not think sous-vide will ever become one of my modes of cooking, but I just love the use of fennel seeds in your recipe and cannot wait to be able to try it . . . . keep on keeping well . . .
Conor Bofin | Author | 19th April 2020
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Thanks Eha,
Fennel bulb is such a lovely thing with delicate fish, I thought that this would work with the meatier tuna. It did.
All well here. I hope you are looking after yourself.
Best,
Conor
Marty K | 19th April 2020
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I would have bagged it first — the crock was just to try to mimic the sous vide, but now I’m afraid to mention the “c” word again. 😹
We usually sear fresh tuna in a hot pan or cook it on the grill.
Conor Bofin | Author | 19th April 2020
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Lets just say the crock is just that….