Topshot von einem Teller mit Sous-vide gegartem Thunfisch auf Tomatenrelish, garniert mit Basilikum.

Tuna sous vide on tomato relish

50 minutes

Mittel

3 people

Albacore tuna —also known as white tuna—is a delicate, tender variety of tuna with a pale color and mild flavor. Cooking it slowly at low temperatures, known as sous vide, keeps the flesh buttery soft and full of flavor. Take care not to overheat it, as it can dry out quickly. Paired with a sweet-and-sour relish made from fresh tomatoes, bell peppers, and lime, it becomes a light summer dish with a Mediterranean flair—perfect as an appetizer or a light main course.

Ingredients

For the tuna:
2 Albacore tuna steaks (150 g each)
2 tbsp olive oil
Zest of an organic lime
2 garlic cloves, finely sliced
For the tomato relish:
400 g cocktail tomatoes, finely chopped
1 red onion, finely diced
1 small red bell pepper, very finely diced
1 red pepper, finely chopped (seeded to taste)
1 garlic clove, finely chopped
40 ml red wine vinegar
2 tsp sugar
1 tsp salt
Freshly ground black pepper
1-2 tsp lime juice (to taste)
3 tbsp olive oil
To garnish:
1 pinch of Piment d'Espelette
Fresh basil leaves

Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

Rub the tuna steaks with 2 tbsp of olive oil and the lime zest. Add the 2 finely chopped garlic cloves, then seal everything in a vacuum-sealed zip-top bag. Cook in a water bath at 48 °C for 25 minutes using a sous vide stick.
Meanwhile, heat 3 tbsp of olive oil in a pan. Sauté the red onion and garlic clove over medium heat until translucent. Add the finely chopped chili peppers and bell peppers and sauté briefly. Deglaze with 40 ml of red wine vinegar, then stir in 2 tsp of sugar, 1 tsp of salt, and a pinch of pepper. Stir in the 400 g of tomatoes, bring to a brief boil, and remove from the heat. Season with 1-2 tsp of lime juice and let cool slightly.
Divide the tomato relish among the plates. Carefully remove the cooked tuna from the bag, slice it thinly, and arrange it over the relish. Finish with a little Piment d'Espelette—a mild, fruity chili from France—and garnish with fresh basil leaves.

Tip: No sous vide stick? Simply cook the vacuum-sealed steaks in a well-controlled water bath at about 50 °C—gently simmering, not boiling—for 15 minutes. They’ll still be beautifully tender. Albacore can also be served slightly warm.