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Sous Vide Sesame Crusted Tuna with Avocado Salad

I love a nice seared piece of tuna that is rare on the inside, but cooking it at a very low temperature with sous vide ensures that it is evenly cooked throughout. It also softens the fish slightly, making it even more delicious. You aren't trying to cook the tuna much so stick to a low temperature, I usually do 110°F (43.3°C) until it is just heated through.

Sesame crusted 110 tuna

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the sous vide sesame crusted tuna with avocado salad recipe you can check out the following.

If you like this recipe you can get it and more than 85 other inspiring recipes to get you on your way to sous vide success. It's all in my best selling book Modernist Cooking Made Easy: Sous Vide - Get Your Copy Today!

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Sous Vide Sesame Crusted Tuna with Avocado Salad

  • Published: July 23, 2015
  • By Jason Logsdon
  • Prep Time: 30 Minutes
  • Total Time: 2 Hours
  • Cooks: 110°F (43.3°C) for 20 to 60 minutes
  • Serves: 4 to 8
Sesame crusted 110 tuna overhead

Sous Vide Sesame Crusted Tuna with Avocado Salad Ingredients

For the Tuna

2 large tuna steaks
Salt and pepper
1/4 cup olive oil

For the Avocado Salad

3 tablespoons peanut oil
1 tablespoons sesame oil
2 tablespoons lime juice
1 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon fish sauce
2 tablespoons grated fresh ginger
1 shallot, minced
1/2 serrano chile, minced
1 avocado, diced
1 cucumber, cut into half moons
2 carrots, peeled and juilenned
1/4 cup peanuts, chopped
1 scallion, thinly sliced

To Assemble

Canola oil
1/4 cup black sesame seeds
1/4 cup white sesame seeds

Sous Vide Sesame Crusted Tuna with Avocado Salad Instructions

For the Tuna

At least 30 to 70 minutes before serving

Preheat a water bath to 110°F (43.3°C).

Salt and pepper the tuna then place in a sous vide bag. Add the olive oil then seal. Cook until heated through, 20 to 60 minutes.

For the Avocado Salad

At least 10 minutes before serving

Whisk together the peanut oil, sesame oil, lime juice, vinegar, soy sauce and fish sauce. Whisk in the ginger, shallot, and serrano chile. Toss the remaining ingredients with the dressing.

To Assemble

Heat the canola oil in a pan over medium to medium-high heat.

Combine the sesame seeds in a bowl. Remove the tuna from the bag, pat dry, and coat with the sesame seeds. Sear on the top and bottom until the sesame seeds become fragrant and begin to toast. Remove from the heat and slice into 1/2" strips (13mm).

Place several slices of the tuna on a plate. Add the avocado salad to the side then serve.

Modernist Notes

A good way to make this dish fancier is to make an avocado mousse. Remove the flesh from 2 avocados and blend them with half of a serrano pepper and 1 cup of heavy cream. Strain the mixture into a whipping siphon, seal and charge it. It will last in the refrigerator for a day or two. The mousse can be dispensed on top of the tuna steaks when serving.

If you like this recipe you can get it and more than 85 other inspiring recipes to get you on your way to sous vide success. It's all in my best selling book Modernist Cooking Made Easy: Sous Vide - Get Your Copy Today!

Help me improve my content, let me know what you thought of this recipe! Just click on a star below to rate it.
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