Tuna Steaks
Step 1: Brine for 30mins
For 2 tuna steaks:
100g salt
100g sugar
1Litre water
Dissolve the sugar & salt in water and submerge the tuna in the solution, Leave for half an hour. Then rinse & pat dry.
Step 2: Sous vide
Vacuum seal with 2 slices of lemon rind. Sous vide at 49ºC for 45 mins. This temperature gives a meaty texture - medium & juicy, Leave it to rest for 10 mins before continuing.
Step 3: Pan fry or griddle
Heat some oil in you pan & make sure it is very hot before quickly frying your tuna. Tuna drys out VERY fast so be sure not to overcook at this stage.
Serve with my soft polenta recipe.