Sous Vide Tuna Confit with Fennel and Grapefruit Salad | RICARDO

Ingredients

• 1 tbsp coriander seeds
• ½ tsp red pepper flakes
• 2 red tuna steaks, each 6 oz (170 g) and 1 inch (2.5 cm) thick
• 1 tbsp (15 ml) olive oil
• 1 fennel bulb, cored and thinly sliced on a mandoline
• 1 tbsp (15 ml) mirin
• 2 tsp (10 ml) rice vinegar
• 1 large pink grapefruit, peeled and cut into skinless segments, then segments cut into 2
• ¼ cup (10 g) cilantro leaves
• 2 tsp black sesame seeds