Tuna

Tuna is the only protein where sous vide temperatures go below 110°F. At 105°–110°F you get warm, barely-set sashimi-grade flesh that is the most luxurious texture in the fish world.

Use sushi-grade tuna only at these low temperatures. The fish must have been frozen to FDA parasite-elimination standards before cooking at sub-pasteurization temps.

The sear on tuna must be the fastest of any protein. 15–20 sec per side maximum. You want a paper-thin crust with a completely rare center. Anything more defeats the purpose.

Dry the tuna aggressively before searing. Even a thin film of moisture creates steam that cooks through the delicate flesh. Pat dry, let sit 2 min, pat dry again.

Anti-tip: do not cook tuna to medium or above. At 130°F+ tuna becomes dry, chalky, and loses all the silky quality that makes it special. If you want fully-cooked fish, use salmon or cod instead.

Dry steaks thoroughly before crusting so sesame sticks and the sear doesn’t steam.

Use a carbon-steel or cast-iron skillet heated until smoking; sear 15–20 sec per side max.

Keep center raw by chilling steaks for 5 min post-bath before searing.

Chill the tuna for 5 min after the bath so the quick sear doesn’t push it past medium.

Use a glaze with sugar (teriyaki, honey-soy) to get color fast without cooking the center too far.

Slice across the grain with a very sharp knife; medium tuna can tear if the knife drags.

Chill cooked tuna before flaking to get cleaner pieces for salads.

Use light pressure when searing so the fish stays intact and moist.

Add acid (lemon or vinegar) right before serving to brighten the flavor.