Don't Be Intimidated By Tuna Steaks, Just Break Out The Sous Vide

Tuna steaks are a marvel. When properly prepared, a crisp, well-seasoned outer layer perfectly surrounds the soft, melt-in-your-mouth center. Striking this delicate balance can seem nearly impossible for home chefs because timing is paramount with this fish, and dryness can occur in mere seconds. However, there's a technique that takes the pressure off and provides perfect results every time — the sous vide method. While that sounds fancy, the process is simple: Cook the tuna in a bag submerged in a heated water bath to ensure that you have complete control over the protein's temperature and level of doneness.

This process takes the guesswork out of preparing tuna steak, making it nearly impossible to overcook the dish. The sous vide cooker is set to the exact temperature your food will reach, so it can't cook beyond that set point. This gives you the freedom to multitask and prepare side dishes at your leisure, so dinner times out perfectly. And once you get your device's settings just right, you can note the exact temperature to achieve repeatable results. 

Sous vide also lets you control the texture since longer cooking times help to tenderize the meat. Low-and-slow cooking can also tame the strong taste of this seafood, creating a more delicate and approachable flavor profile. And when it comes to reheating your dish, you can sous-vide the leftovers to maintain a perfectly pink interior.

Choose an exemplary cut of tuna for best results. Ahi and albacore are popular varieties. Ahi works best for steaks because of its firm, buttery constitution when served raw or rare. Opt for sashimi, sushi, or searing-grade options for optimal flavor. Your local fishmonger can steer you in the right direction if you're not sure how to select the perfect cut. 

You can then decide on the level of doneness you prefer. Lightly warm your cuts by heating them in the sous vide to 104 degrees Fahrenheit or cook them fully (for a chewier texture) at 140 degrees Fahrenheit. Since tuna can get pretty dry or flakey when well-done, many prefer a rare or medium preparation. To keep things juicy and flavorful, an Asian-style marinade can be applied for 15 minutes to 4 hours.  Think bright citrus, soy, ginger, and sesame flavorings to introduce sweet and savory notes. 

Now it's time to get cooking! You can use an immersion circulator like the Joule, and certain models of the Instant Pot have a built-in sous vide feature. Place your fish in an airtight plastic bag, set your device's temperature and timer, and submerge everything in the pre-heated water. Don't forget the finishing sear! Dry each cut with paper towels, add your favorite seasonings, and cook in a hot, oiled pan for 40 seconds on each side. The result? Restaurant-worthy tuna steaks.