Sous Vide Tuna Confit with Fennel and Grapefruit Salad

Sous Vide Tuna Confit with Fennel and Grapefruit Salad

  • Preparation 30 min
  • Cooking 17 min
  • Servings 1
  • Makes 2 main dishes or 4 appetizers



  • Tuna

    • 1 tbsp coriander seeds
    • ½ tsp red pepper flakes
    • 2 red tuna steaks, each 6 oz (170 g) and 1 inch (2.5 cm) thick
    • 1 tbsp (15 ml) olive oil
  • Salad

    • 1 fennel bulb, cored and thinly sliced on a mandoline
    • 1 tbsp (15 ml) mirin
    • 1 tbsp (15 ml) olive oil
    • 2 tsp (10 ml) rice vinegar
    • 1 large pink grapefruit, peeled and cut into skinless segments, then segments cut into 2
    • ¼ cup (10 g) cilantro leaves
    • 2 tsp black sesame seeds


  • Tuna

  • Salad

Note from Ricardo

To remove the air from a freezer bag with a slider closing, hold the bag open at the top while slowly lowering it into the water. The pressure of the water will squeeze the air out of the bag. Just before the top of the bag reaches the water, zip it closed.

If using a freezer bag or one made of silicone, do not submerge the seal of the bag. Clip the top of the bag to the side of the cooking container ensuring the seal will not go underwater to prevent liquid from leaking into the bag.

It is important to ensure the food is fully submerged under water throughout cooking. If the food bag floats above water, use a large, heavy metal spoon, plate or any other heat resistant utensil to weigh the bag down to keep the food submerged.

To avoid risk of burn, carefully remove the bag from the water using tongs or oven mitts.

Personal Note