BioloMix: Sesame-Coated Sous Vide Tuna

1 minute, 48 seconds Read

Chef: Christina Wylie, Koh Samui Thailand

Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, Broadsheet, Wining & Dining and many other internationally renowned publications. In 2013, after almost a decade of working as an international journalist, Christina founded the online lifestyle magazine The GAB Magazine, for which she now leads a team of 60 writers based all across Australia.

This tuna has a beautiful, silky smooth texture, thanks to a quick brine and low temperature cook in the BioloMix Sous vide Cooker. It’s then coated in a mixture of sesame and poppy seeds and served with a ginger-teriyaki dipping sauce. You could also sear it before serving, if you prefer

Ingredients for 2

  • 2 1/2 cups water
  • 1/4 cup salt
  • 1/4 cup granulated sugar
  • 2 (5- to 6-ounce) tuna fillets
  • 2 tablespoons extra virgin olive oil
  • 4 tablespoons teriyaki sauce
  • 1-inch piece fresh ginger, peeled and sliced into thin matchsticks
  • 2 tablespoons toasted sesame seeds
  • 1 tablespoon poppy seeds

Directions
Step 1
In a large bowl, whisk together water, salt, and sugar until dissolved. Add the tuna, cover, and refrigerate for 45 minutes.

Step 2
Set the BioloMix Sous Vide Cooker to 113ºF (45ºC).

Step 3
Remove the tuna from the brine and pat dry. Place in a large zipper lock bag with olive oil and seal using the water immersion technique. Place the bag in the water bath and set the timer for 30 minutes.

Finishing Steps
Step 0
When the timer goes off, remove the bag from the water bath and immediately transfer to an ice bath. Let cool to room temperature.

Step 1
Remove the tuna from the bag and wrap tightly in plastic wrap. Refrigerate for 6 hours.

Step 2
Meanwhile, prepare the dipping sauce: Mix together the teriyaki sauce and ginger together in a small bowl. Set aside for serving. After the 6 hours is up, combine the sesame seeds and poppy seeds on a plate

Step 3
Combine the sesame seeds and poppy seeds in a shallow bowl. Unwrap the tuna and roll in the seed mixture. Slice thin.

Step 4
Serve tuna with the ginger-teriyaki sauce.

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