Sous Vide Tuna with Coffee-Rubbed Fennel
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.
Ingredients
- 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)
Instructions
- Preheat your sous vide water bath to 125°F (52°C) for medium-rare tuna.
- Season the tuna steaks with salt and pepper.
- Place each seasoned tuna steak in a vacuum-seal bag.
- Submerge the sealed bags in the preheated water bath and cook for 45 minutes.
- In a small bowl, combine the ground coffee, smoked paprika, ground cumin, garlic powder, salt, and pepper.
- Rub the fennel slices with olive oil and then coat them with the coffee spice mixture.
- Heat a grill or a grill pan over medium-high heat.
- Grill the fennel slices for about 3-4 minutes per side until they are tender and slightly charred.
- Once the tuna is done cooking, remove it from the water bath and the bags.
- 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.
- Arrange the coffee-rubbed fennel slices on a serving platter.
- Place the seared tuna steaks on top.
- 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!