Pan-Seared Tuna with Braised Cabbage and Sous Vide Egg
What Started it all:
Tuna, Cabbage, black pepper, sous vide
A perfect dish for a chilly autumn evening that combines the freshness of tuna with the earthy sweetness of cabbage, all wrapped up in a rich, velvety egg yolk sauce.
Ingredients
- 1 x 200g tuna steak
- 1 head of cabbage, thinly sliced
- 1 tsp black pepper
- 1 cup of water
- 1 cup of white wine vinegar
- 1 tbsp olive oil
- 2 large eggs
- Salt to taste
Instructions
- Preheat your sous vide machine to 130°F (54°C).
- Season the tuna steak with black pepper and set aside.
- In a large saucepan, heat the olive oil over medium heat. Add the thinly sliced cabbage and cook until it starts to soften, about 5 minutes.
- Add the white wine vinegar and 1 cup of water to the saucepan, then cover with a lid and braise the cabbage for 20-25 minutes, or until it's tender and slightly caramelized.
- Meanwhile, cook the eggs in a separate saucepan of simmering water for 6-7 minutes, or until the yolks are still runny.
- Remove the tuna from the refrigerator and season with salt. Place the tuna in a sous vide bag or a ziplock bag with the air removed. Seal the bag and cook for 30-40 minutes, or until the tuna reaches your desired level of doneness.
- Remove the tuna from the bag and pat dry with a paper towel. Heat a non-stick skillet over high heat and sear the tuna for 1-2 minutes per side, or until it develops a nice crust.
- To serve, place a slice of tuna on each plate, spoon the braised cabbage alongside, and top with a poached egg. Drizzle with the rich, velvety yolk sauce and serve immediately.
This recipe is a masterclass in balance and contrast, with the freshness of the tuna and cabbage offset by the richness of the egg and the tanginess of the vinegar. It's a dish that's both comforting and elegant, perfect for a special occasion or a cozy night in.