Pan-Seared Tuna with Braised Cabbage and Sous Vide Egg

Pan-Seared Tuna with Braised Cabbage and Sous Vide Egg
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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.


  • 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


  1. Preheat your sous vide machine to 130°F (54°C).
  2. Season the tuna steak with black pepper and set aside.
  3. 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.
  4. 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.
  5. Meanwhile, cook the eggs in a separate saucepan of simmering water for 6-7 minutes, or until the yolks are still runny.
  6. 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.
  7. 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.
  8. 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.

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