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.
Tuna steaks are fantastic just seared, but here’s a different way to try them. We’ve cooked it sous vide first to firm up the texture and then quickly seared it at the end for flavor. The salad is a take on a Thai salad, but in this case we’ve combined more typically Western ingredients like zucchini and carrot with a traditional Thai dressing.
Ingredients for 2
- 2 tuna steaks
- Salt and pepper
- 2 tbs (30 ml) cooking oil
- 2 tbs (30 ml) peanuts, toasted
- 1 zucchini, sliced into long, thin ribbons
- 1 carrot, grated
- 1/4 cup (59 ml) cherry tomatoes, halved
- ¼ cup (59 ml) chopped fresh cilantro
- 2 tbs (30 ml) fresh lime juice
- 1 tbs (15 ml) grated palm sugar (or brown sugar)
- 1 tbs (15 ml) fish sauce
- 1 small red chilli
- 1 garlic clove, crushed
Directions
Step 1
Preheat Sous Vide to 40 C (104 F). Seal tuna in a bag, put in water bath and set timer to 15 minutes.
Step 2
Mix together all dressing ingredients, then combine in a large bowl and toss with all of the salad ingredients.
Step 3
When tuna steaks are done, take them out of the bags, pat dry, season with salt and pepper and finish on a hot grill (ideally over an open flame for a smoky flavour, or alternatively sear in a skillet on a high heat, with the cooking oil), for 20 seconds each side, then set on a chopping board and thinly slice.