Sous-Vide Bluefin Tuna with Citrus Beurre Blanc

Ingredients

1 Saku of Bluefin Tuna Saku (approx. 8–10 oz)
2 tsp olive oil (for seasoning and searing)
Salt and freshly cracked black pepper, to taste
1–2 cups mixed vegetables for roasting (baby carrots, asparagus, heirloom tomatoes)
1 tsp truffle oil (optional, for vegetables)
1/4 cup white wine (for citrus beurre blanc)
2 tbsp lemon juice (for citrus beurre blanc)
2 shallots, finely chopped
4 tbsp cold unsalted butter, cut into small pieces
Salt and pepper, to taste (for citrus beurre blanc)
Microgreens or edible flowers for garnish (optional)
Sous-vide setup (water bath and vacuum sealer)
Skillet or frying pan for searing
Baking sheet or oven-safe dish for roasting vegetables

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

Preheat a sous-vide water bath to 110°F (43°C) for medium-rare tuna.
Season Bluefin Tuna Saku with salt, pepper, and a light brush of olive oil. Vacuum-seal and cook sous-vide for 45–60 minutes.
Roast vegetables (baby carrots, asparagus, heirloom tomatoes) tossed with olive oil and truffle oil at 425°F (220°C) for 15–20 minutes.
Prepare the citrus beurre blanc: simmer white wine, lemon juice, and shallots until reduced; whisk in cold butter gradually until smooth. Season to taste.
Remove tuna from sous-vide and sear in a hot skillet for 30–45 seconds per side for a golden crust while keeping the center pink.
Plate the tuna with roasted vegetables and drizzle with citrus beurre blanc. Garnish with microgreens or edible flowers.