Sous-Vide Albacore Tuna with Soy-Citrus Reduction

Ingredients

1 lb Wild Albacore Tuna, steaks (1–1.5 inches thick)
2 tbsp soy sauce (low sodium)
1 tsp sesame oil
1 tsp grated fresh ginger
1 clove garlic, minced
1 tbsp mirin or rice wine
1 tsp honey or maple syrup
1 tsp lemon or lime zest
2 tbsp butter
2 cups seasonal vegetables (e.g., asparagus, snap peas, baby carrots, cherry tomatoes)
1 tsp toasted sesame seeds
Microgreens or edible flowers for garnish
Salt and pepper, to taste

Nutrition values are estimates and may vary based on ingredients used.

Season the tuna steaks with salt, pepper, grated ginger, garlic, and a light drizzle of sesame oil.
Vacuum-seal the tuna steaks or place them in a zip-top bag using the water displacement method.
Preheat a sous-vide water bath to 46–50°C (115–122°F) for rare to medium-rare. Cook the tuna for 30–45 minutes.
Meanwhile, in a small saucepan, combine soy sauce, mirin, honey, and lemon or lime zest. Simmer over low heat until slightly reduced to create a glaze.
Heat a skillet over medium-high heat with butter. Quickly sear the tuna for 30–60 seconds per side to create a golden crust. Remove and let rest.
Sauté seasonal vegetables in the same skillet for 2–3 minutes until tender-crisp. Season lightly with salt and a touch of butter or oil.
Plate the vegetables and place the seared tuna on top. Drizzle with the soy-citrus reduction, sprinkle with toasted sesame seeds, and garnish with microgreens or edible flowers.