You never have to worry about overcooking tuna filets again! With just a little advance planning, you can use the Instant Pot Accu Slim Sous Vide Immersion Circulator to make perfect filets. To give the fish a nice crust, finish the filets in a hot cast iron skillet for 15 seconds per side. Serve with sticky rice, if you like.
Ingredients
- 4 (6-ounce) (170 g) fresh tuna filets
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 medium shallots, thinly sliced
- 4 sprigs fresh thyme
- 2 tablespoons sesame seeds, optional, for crust
- 2 tablespoons vegetable oil
How to Make It
- Drizzle the olive oil over both sides of the filets and sprinkle them with the salt and pepper. Place 1 of the smashed garlic cloves and 1 sprig of thyme on top of each filet, and then place each of the filets into an airtight, sealed bag. Use vacuum-sealed food bags or heavy-duty zip top bags, removing as much air as possible from the bags before sealing them.
- Let the filets rest for 30 minutes in the refrigerator.
- Fill the Instant Pot inner pot (or other large pot) ¾ full with water. Insert the Sous Vide cooker, secure it to the side, and select the desired temperature and time (115°F [46°C] for 45 minutes is perfect for a medium-rare 1–2-inch [3–5 cm] filet.). Wait for the water to heat to the desired temperature.
- Place the sealed filets in the pot of water, ensuring that they are fully submerged. It may be necessary to weigh them down with a heatproof plate on top, or clip each bag to the side of the pot so that they are fully submerged. When cooking is complete, remove the bags, cut them open, and remove the tuna. Pat the fish dry and discard the garlic and thyme. Season the fish with additional salt and pepper, to taste, and, if you like, sprinkle the filets with the sesame seeds.
- Heat a cast iron skillet over high heat. Add the oil to the pan. When the oil starts to shimmer, place the tuna in the pan. Sear each side for 15 seconds and then promptly remove the fish from the pan to prevent overcooking.
