Sous Vide Tuna with Zucchini and Carrot Thai Salad
Tuna steaks are fantastic just seared, but here's a different way to try them. We've cooked it sous vide first to firm up the texture and then quickly seared it at the end for flavor. The salad is a...
Keywords
- Sous vide
- Sousvide
- water bath
- immersion circulator
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Ingredients
- 2 tuna steaks
- Salt
- pepper
- 2 tbs (30 ml) cooking oil
- 2 tbs (30 ml) peanuts, toasted
- 1 zucchini, sliced into long, thin ribbons
- 1 carrot, grated
- 1/4 cup (59 ml) cherry tomatoes, halved
- ¼ cup (59 ml) chopped fresh cilantro
- 2 tbs (30 ml) fresh lime juice
- 1 tbs (15 ml) grated palm sugar (or brown sugar)
- 1 tbs (15 ml) fish sauce
- 1 small red chilli
- 1 garlic clove, crushed
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