Sous Vide Tuna

I absolutely love my Sous Vide machine ("Sous Vide", French for cooking under vacuum).  The technique poaches the food slowly using very precise temperatures and circulating water while the food is in a vacuum sealed plastic bag.  The result is the most moist, flavorful fish (or whatever you are cooking)!

2 Sashimi grade tuna steaks

2 tablespoons olive oil
2 tablespoons fresh ginger, peeled and minced
1 clove garlic, peeled and minced
4 sprigs fresh thyme
4 slices lemon
1 green onion, sliced thinly
Salt and fresh ground pepper

Preheat water bath to 115° using sous vide machine. 

 
Place tuna steaks in medium mixing bowl. Add all ingredients and gently toss. Transfer each steak into its own plastic Ziploc bag, Making sure that each steak gets two sprigs of thyme and two slices of lemon.  Vacuum seal and place in water bath, making sure each is fully submerged.  Cook for 45 minutes.  Once done, remove bags from water bath and then remove tuna from their bags. Remove thyme sprigs and lemon discard. 

In a skillet heat 2 tablespoons of olive oil over high heat. Once hot, quickly sear each steak on each side, 1-2 minutes. Remove and let rest for five minutes, served With fresh thyme sprigs and very thin slice of lemon for garnish.  Enjoy!