Fennel Crusted Ahi Tuna Steak

Sous Vide Details: Cook Ahi Tuna at 110F for 15 minutes

Ingredients, Serves 2:

• 2 Ahi Tuna steaks (fresh!)
• 1/3 cup fennel seeds (ground if you don't have a spice grinder)
• 2 tablespoons coriander seeds (ground if you don't have a spice grinder)
• 1 tablespoon white peppercorns (again, ground if you don't have a spice grinder)
• 2 tablespoons grade seed oil
• Click here for the diced vegetable salad

I love sashimi tuna so I decided to make an Ahi tuna dinner the other night for variety.  It was also the first time doing Ahi Tuna sous vide.  I checked a couple sous vide websites and got various temperature suggestions, but the important information I gleaned was "not to over cook the tuna".  Taking that to heart, I decided to use a low temperature and time (even for sous vide standards!).  Also, it's important to use fresh Ahi tuna!

Start with creating the fennel crust. If you have a spice grinder, you can get the seed version of the spices.  If not, just get the ground versions.  Mix the fennel, coriander and white peppercorns together and spread in a pan.  Coat the Ahi Tuna steaks liberally on all sides and place in bag and seal.  Pre-heat water bath to 110F and drop in the tuna.  Cook for only 15 minutes.

When the tuna is done, heat the grade seed oil in a iron skillet on medium high heat.  Remove the Tuna from the water bath and bag and pat dry with a paper towel.  Place in skillet and sear for only 30 sec per side until you have a golden brown crust.  Remove from the skillet and carefully slice with a sharp knife into thick slices.

To plate, I made a diced vegetable salad with a vinaigrette dressing and placed the ahi tuna slices on top.  Serve it up!

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