Sous Vide Tuna and Ginger Sesame Salad Recipe

Lightly seared tuna is one of those lunch meals that tastes great and fills me up without leaving me feeling heavy afterwards. Sometimes I have trouble making sure the middle is warm without overcooking the outside. Cooking it with sous vide at a lower temperature ensures it is heated throughout without over cooking it at all. Finishing it off with a really quick sear adds some color and texture while leaving the rest of the tuna perfectly done.

Sous vide tuna ginger salad 3

Note: You can learn more about tuna from my How to sous vide tuna or view all my sous vide fish articles.

If you like this recipe and want to use sous vide to prepare nutritious and flavorful food, then my new book is perfect for you! Healthy Sous Vide has more than 70 flavorful, stress-free recipes with full nutritional information that will have you eating great and amazing your friends and family.

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If you would like more information about the techniques, ingredients, and equipment used in this recipe, you can check out the following.

Tuna and Ginger Sesame Salad Recipe

  • Published: February 03, 2019
  • By Jason Logsdon
  • Total Time: 20 Minutes
  • Cooks: 110°F (43.3°C) for 20 to 60 minutes
  • Serves: 4

Ingredients for Tuna and Ginger Sesame Salad

Sous vide tuna ginger salad 5
  • For the Tuna

  • 2 large tuna steaks
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ginger powder
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon cayenne pepper powder
  • 2 tablespoons olive oil
  • For the Ginger-Soy Vinaigrette

  • 2 tablespoons chopped ginger
  • 1/4 cup olive oil
  • 1/4 cup rice wine vinegar
  • 3 tablespoons soy sauce
  • 3 tablespoons sesame oil
  • 1 tablespoon honey, optional
  • To Assemble

  • 8 cups mixed greens, preferably with watercress or arugula
  • 18 snow peas, cut into batons if desired
  • 4 ounces shiitake mushrooms, sliced
  • 4 radishes, sliced into half moons
  • White and black sesame seeds

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Cooking Instructions for Tuna and Ginger Sesame Salad

For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.

For the Tuna

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

Mix together the spices in a small bowl. Lightly salt and pepper the tuna then sprinkle with some of the spice mixture. Then place the fish in a sous vide bag, add the olive oil and seal. Place the bag in the water bath and cook until heated through, 20 to 60 minutes.

For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.

For the Ginger-Soy Vinaigrette

Place all the ingredients in a blender or food processor and process until smooth and creamy.

Sous vide tuna ginger salad 1

To Assemble

Take the sous vide bag out of the water and gently remove the cooked tuna. Dry it off thoroughly using paper towels or a dish cloth. Lightly salt the tuna then very quickly sear it until the outside has browned. Cut it into slices.

Place the mixed greens on a plate and add the tuna. Top with the snow peas, mushrooms and radishes. Drizzle with the ginger-soy vinaigrette. Sprinkle with the sesame seeds then serve.

Sous vide tuna ginger salad 2

Nutritional Information for Tuna and Ginger Sesame Salad

  • Calories: 650
  • Fat: 35g
  • Protein: 52g
  • Carbohydrate: 32g
  • Fiber: 12g
  • Sugar: 8g
  • Cholesterol: 67mg

Want Great Sous Vide Recipes?

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Healthy Sous Vide is the latest cookbook from Jason Logsdon, the best selling author of 10 sous vide and modernist cookbooks, and it shares many of his favorite recipes developed over the years so you can eat nutritious, flavor-packed meals that taste amazing. If you are a looking for a way to boost the flavor of your healthy meals, this book will help you create amazing food that your friends and family will love!

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All tags for this article: Fish, Salad, Sous Vide, Sous Vide Fish , Sous Vide Salad , Sous Vide Tuna, Tuna

Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the website.
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