Sous Vide Tuna with Coffee-Rubbed Fennel

Sous Vide Tuna with Coffee-Rubbed Fennel
Chef Brainy
What Started it all:
canned fish (tuna, sardines), Fennel bulb, coffee, sous vide

Get ready to dive into a bold and flavorful low-carb dish that will awaken your taste buds with a unique combination of sous vide tuna and coffee-rubbed fennel. This recipe serves 4 people.


  • 4 tuna steaks (about 6 ounces each)
  • 1 large fennel bulb, thinly sliced
  • 2 tablespoons ground coffee
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • Salt and pepper, to taste
  • 2 tablespoons olive oil
  • 1 lemon, juiced
  • Fresh parsley, chopped (for garnish)


  1. Preheat your sous vide water bath to 125°F (52°C) for medium-rare tuna.
  2. Season the tuna steaks with salt and pepper.
  3. Place each seasoned tuna steak in a vacuum-seal bag.
  4. Submerge the sealed bags in the preheated water bath and cook for 45 minutes.
  5. In a small bowl, combine the ground coffee, smoked paprika, ground cumin, garlic powder, salt, and pepper.
  6. Rub the fennel slices with olive oil and then coat them with the coffee spice mixture.
  7. Heat a grill or a grill pan over medium-high heat.
  8. Grill the fennel slices for about 3-4 minutes per side until they are tender and slightly charred.
  9. Once the tuna is done cooking, remove it from the water bath and the bags.
  10. Quickly sear each tuna steak in a hot skillet with a little olive oil for about 1 minute per side to give it a nice crust.
  11. Arrange the coffee-rubbed fennel slices on a serving platter.
  12. Place the seared tuna steaks on top.
  13. Drizzle with lemon juice and garnish with chopped parsley.

This sous vide tuna with coffee-rubbed fennel is an explosion of flavors that is sure to impress. The tender, perfectly cooked tuna combined with the bold, aromatic fennel creates a dish that is both sophisticated and satisfying. Enjoy this low-carb masterpiece!

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