Now that the sun has set we are salving our aches and pains with a glass of bubbly while I plan the evening meal. We want something quick, easy but a little special as it is the weekend. In preparation I picked up a nice chunk of tuna.
I have cut it into two thick steaks and have prepared a great rub I found on the web. I make it up in bulk as it is great on lamb, tuna and pork. The rub tub is empty so time for a new batch tonight. The recipe:
Next I add plenty of the rub to the tuna. Make sure you use plenty of rub. The natural moisture and protein on the tuna will grip it.
Now place it in a vacpac bag with a dash of olive oil before vacuuming, sealing and popping into a pre heated sous vide at 54C for 15 minutes.
While this cooks through I heat a cast iron skillet to a searing temperature. A steamer is loaded with some spinach, french beans and broccoli about 5 minutes before the tuna is ready for the next stage.
5 minutes have passed. The bag is quickly opened. A dash of groundnut oil into the very hot skillet (don't use olive oil or it will burn). In goes the tuna for about a minute each side just to sear the surface and toast the rub. Serve the vegetables. Take the tuna from the pan and slice into thick slices. Present and serve with a quick pinch of sea salt and black pepper and a dash of basil infused olive oil over the tune. 20 minutes and you have a great meal.