Sous-vide: Best beef steak ever? Or is it?

Today I've prepared one of the best beef steaks I've ever done so far. But there is something fishy going on here, something just doesn't feels right?

Actually that lovely red piece of "beef" is tuna! =) I was browsing youtube and i saw an amazing #sous-vide recipe for tuna steak that i had to try. So i went to the groceries store and got 2 large tuna steaks. Placed them each in a vacuum sealed bag with some salt, black pepper and couple of lime wedges. Placed it in a warm bath on just 43°C (110°F) for an hour.

2 vacuum sealed tuna steaks

The water is heating up to the set temperature of 43°C

It's important to place your food inside in a way that does not obstruct the water flow

Most of the times, I put a mug inside to stop the steaks from moving in the container

I really wanted to get a juicy and soft tuna steak so i didn't sear it at the end. I've just rolled it in some sesame seeds, to get the moist off and to get even more appealing. I've sliced it and served with some oven baked potatoes and a large bowl of Valerianella locusta with boiled eggs. I had to google that one up. We call it "motovilec" in Slovenia - a much better name in my opinion! :) Sorry forgot to take a closer photo of the salad.

Yummmyyy!!

Tender, juicy with a slight taste of the lime

Searing this baby would be a shame in my opinion. Tuna steaks can get dry very quickly

We later found out, that one steak would be enough. Two was an overkill for the two of us eating

It was my first time cooking tuna in sous-vide and it was definitely not the last time. I am not a big tuna fan if i am honest, because every time I've tried it, it was really dry. But this was something completely different. It was like eating a "cooked sushi" fish =) Definitely worth redoing in the future.

What is Sous-Vide?

I know many of you haven't heard of Sous-Vide cooking before. It's a French technique of cooking at low temperatures for an extended period of time. Instead of searing this tuna steak for 2 minutes, I've cooked it for almost an hour on a really low temperature, just to kill all the bacteria (if any present) but to still keep all the juiciness and tenderness of a fish. It's actually really easy to cook with sous-vide but it does take some preparation and mostly planing. Especially if you are cooking bigger chunks, that sometimes need even 24 or 48 hours of cooking!

If you have any questions about the process or just want to droll on the photos ... go ahead, let me know in the comments bellow! If you know about sous-vide and would like to share your favorite recipe - I'll be more than glad to check it out and try it soon! :)